We think anything you coated in this French-inspired sauce would be incroyable–but for tonight, it’s the trusted chicken cutlet, pan seared and then draped in a velvety demi-glace and shallot-peppercorn sauce, finished with honey mustard, crème fraîche, and, yup, butter. C’mon chefs, that’s just not playing fair. Anyways, all that rich chickeny goodness is paired with garlic roasted sweet potatoes and a bright, palate-cleansing kale-apple salad. Mon dieu!