Trim the green bean: Wash them clean and cut off both ends.

Cut the potato into cubes: Peel off the skin, cut the potato into slices, cut the slices into fingers, and cut the fingers into cubes.

Finely chop the parsley.

Microwave the potato: Microwave 24 oz potato for 12 minutes.

Microwave the green beans: Microwave 8 oz green beans in 4 minutes.

Cook the microwaved potato with chicken broth, milk, heavy cream, and salt: Add the microwaved potato with 1/2 cup chicken broth, 1/2 cup milk, 2 tbsp heavy cream, and 3/8 tsp salt to a skillet. Cook over low heat for 7 minutes.

Mash the cooked potato: Blend with an immersion blender until smooth.

Coat both sides of the chicken breasts in a layer of flour. Add 2 tbsp all-purpose flour to a bowl. (Leave out 1 tsp flour for the later step) Coat 18 oz chicken breasts in flour, then shake off the excess flour.

Dip the chicken breasts in an egg mix. Add 2 eggs to a bowl, then dip the chicken in the egg mix.

Fry the chicken breasts: In a skillet over medium heat, add 1/2 cup canola oil and chicken breasts, then fry both sides for a total of 7 minutes or until lightly browned, then remove from the heat. Discard the remaining oil.

Add the butter and the remaining flour: In the same skillet, add 1 tbsp butter and the remaining 1 tsp flour. Stir well for 30 seconds.

Add the white wine: Add 2 fl oz white wine and stir for 30 seconds.

Add the chicken broth, salt, and lemon juice: Add 1/2 cup chicken broth, 2 tbsp lemon juice, and 3/8 tsp salt. Bring to a boil and cook for 1 minute.

Add the chicken breasts: Add chicken and cook over low heat for 5 minutes.

Add the cheese and pepper: Add 0.25 oz Parmesan cheese and 1/2 tsp ground black pepper on top, then remove from the heat.

Garnish and Serve: Sprinkle with 2 tbsp chopped parsley, if desired. Serve with the green beans and mashed potato.