Mitchell's had whole bone in chicken breasts way cheaper than the boned ones. I bought one and got two huge breasts out of it, a piece of skin for the dog and it was the same price as two boneless breasts. They don't always have them but they're a bargain when they do. I paired that with fresh green beans and mashed potatoes.
I separated an egg yolk for the hollandaise and whisked the white up to coat the chicken. I whisked two tablespoons of butter into the yolk then whisked in some lemon juice with a little water. It becomes lumpy but smooths out as soon as it warms up. I leave cooking the sauce till just before plating, then do it on the induction element, it's faster than electric stove.
I salted and sprinkled poultry seasoning over the boned breasts, coated them in flour, dipped them in egg white and shook them in a bag of crumbs. Onto a baking sheet and into the oven at 325F for 35 minutes, they're large. I tried brushing some melted butter over the breading to make it brown but it didn't work. I have to put the butter into the bread crumbs first. Next time.
The beans were boiled for 4 minutes then set in butter, salt and black pepper to finish.
Peel, salt water boil twenty five minutes, drain, mash, add butter, salt, milk, stir with fork.
It tasted great!