Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve and peel shallot; mince until you have 2 TBSP. Trim, then thinly slice scallions, keeping greens and whites separate. Peel sweet potatoes, then cut into 1-inch cubes and place in a medium pot with a pinch of salt and enough water to cover by 1 inch.

Bring sweet potatoes to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain, then return empty pot to low heat. Add 2 TBSP butter and scallion whites. Once butter melts, 1-2 minutes later, return sweet potatoes to pot and mash with a potato masher or fork until smooth. Add brown sugar (to taste). Season with salt and pepper.

Meanwhile, toss green beans with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven 10 minutes, then remove from oven, sprinkle almonds over green beans, and toss to combine. Return sheet to oven and continue roasting until green beans are tender and almonds are toasted, 2-4 minutes more.

Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Season with salt, pepper, and 1 tsp Italian seasoning (we sent more). Add to pan and cook until browned and cooked through, 2-4 minutes per side. (TIP: Work in batches if you can’t easily fit the chicken in the pan.) Remove from pan and set aside to rest on a plate. Pour out and discard any excess oil in pan.

Add 2 TBSP butter, flour, and minced shallot to same pan over medium-high heat. Stir vigorously until butter melts and shallot softens slightly, 1-2 minutes. Stir in demi-glace and 3/4 cup water, scraping up any browned bits on bottom. Bring to a boil, then lower heat and let simmer until thickened, 2-4 minutes. Season with salt and pepper. Keep warm over low heat.

Stir any juices released by chicken into sauce. Divide sweet potatoes and green beans between plates. Top with chicken. Drizzle sauce over chicken and sweet potatoes, then garnish with scallion greens.