Season the chicken on both sides with salt and pepper.
In a large skillet, heat 1 tbsp oil over medium heat.
Sear the chicken 5 minutes per side. Remove from pan and set aside.
Add 1 tbsp butter to the pan.
Add shallot, sage and prosciutto. Cook for 3 minutes.
Add the cider and using a wooden spoon or spatula, scrape the bottom of the pan.
Let the cider simmer until reduced by half and begins to thicken, about 3 minutes.
Add 1 tbsp butter and combine.
Return the chicken to the pan and coat it with the sauce.
Serve the chicken with the sauce and a squeeze of lemon and parsley.

Maple Roasted Brussels Sprouts
Serves 2

3 cups (1/2 pound) Brussels sprouts, ends trimmed and halved
Olive oil
Salt
Pepper
1 shallot, minced
2 tbsp cup maple syrup
1/3 cup dried cranberries

Preheat oven to 400 degrees.
Toss the Brussels sprouts with the oil salt and pepper.
Arrange them on a sheet pan.
Cook for 20 min, then add the syrup and shallots and stir them around on the pan.
Return to the oven for another 10-15 minutes, until tender.
Remove and toss with the cranberries.

Mashed potatoes
Serves 2

1-2 large russet potato, roughly cut into 1-inch chunks
2 garlic cloves minced
1/4 cup whole milk
4 tbsp butter
Salt
Pepper

Boil the potatoes and garlic for 15 minutes or until a knife penetrates easily.
Heat the milk and butter on the stove in a small pot until melted, or use the microwave.
Drain the potatoes and return them to the pot.
Using a masher, mash to a slightly chunky texture.
Add in the milk, butter, salt and pepper.
Using a large whisk combine and whip until light, fluffy and smooth.