Chicken Breast Chasseur with Cognac-Mushroom Pan Sauce, Herb-Butter Haricots Verts, and Crispy Garlic Pommes Sarladaises

Prepare the vegetables: Wipe 0.75 lb cremini mushrooms clean with a damp towel and quarter them. Peel and finely mince 2 shallots. Peel 4 garlic cloves—mince 2 cloves and thinly slice the remaining 2. Strip the leaves from 6 thyme sprigs. Finely chop 2 tbsp fresh tarragon and 0.25 cup fresh parsley, keeping them separate. Trim the ends from 0.75 lb haricots verts.

Prepare the potatoes: Scrub 1.5 lb Yukon Gold potatoes and slice them into 1/4-inch thick rounds (no need to peel). Place in a bowl of cold water to prevent browning.

Pound the chicken: Place 4 chicken breasts between sheets of plastic wrap. Using a meat mallet or heavy skillet, gently pound to an even 3/4-inch thickness. Season both sides generously with salt and black pepper.

Heat 2 tbsp olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until deeply golden brown and cooked through (internal temperature 165°F). Transfer chicken to a plate and tent loosely with foil to keep warm. Do not clean the pan.

Reduce heat to medium. Add 1 tbsp butter to the pan with the fond. Once melted, add the quartered mushrooms in a single layer. Cook without stirring for 3-4 minutes until the bottoms are golden brown. Stir and continue cooking for another 3-4 minutes until mushrooms are tender and caramelized. Season with salt and pepper.

Add the minced shallots to the mushrooms and sauté for 2 minutes until softened. Add the minced garlic and thyme leaves, cooking for 30 seconds until fragrant.

Remove the pan from heat (important for safety). Add 3 tbsp cognac and carefully return to heat, tilting the pan slightly to allow the alcohol to ignite if desired (or simply let it cook off). Once the flames subside or the alcohol smell dissipates (about 30 seconds), add 0.75 cup dry white wine.

Stir in 1.5 tbsp tomato paste until well combined. Pour in 1 cup chicken stock and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce reduces by about one-third and coats the back of a spoon.

While the sauce reduces, prepare the potatoes: Drain the potato slices and pat completely dry with paper towels. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Arrange the potato slices in a single layer (work in batches if needed). Cook for 4-5 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.

Return all potatoes to the skillet over medium heat. Add the sliced garlic and 2 tbsp butter. Toss gently for 2-3 minutes until the garlic is golden and fragrant and the potatoes are coated in garlic butter. Season with salt and pepper. Keep warm.

Bring a large pot of salted water to a boil. Add 0.75 lb haricots verts and blanch for 3-4 minutes until bright green and tender-crisp. Drain immediately and plunge into a bowl of ice water to stop cooking. Drain again and pat dry.

In a medium skillet over medium heat, melt 1 tbsp butter. Add the blanched haricots verts and toss for 2-3 minutes until heated through and coated in butter. Season with salt, pepper, and 1 tbsp of the chopped parsley.

Finish the sauce: Reduce heat to low. Stir in 3 tbsp heavy cream and 1 tsp Dijon mustard until smooth and glossy. Taste and adjust seasoning with salt and pepper. The sauce should be rich, velvety, and deeply savory with a subtle tang from the mustard.

Stir the chopped tarragon into the sauce. Return the seared chicken breasts to the pan, spooning the cognac-mushroom sauce over them. Let rest in the sauce for 2 minutes to rewarm and absorb flavors.

Plate each chicken breast with generous spoonfuls of the chasseur sauce and mushrooms. Serve alongside the crispy garlic pommes sarladaises and herb-butter haricots verts. Garnish with the remaining chopped parsley.