Pound chicken to an even ¼ inch thickness, then cut into 2-3" pieces. Rub with olive oil on all sides then season well on all sides. Allow chicken to sit for 10-15 minutes at room temp to remove the chill from the fridge while preparing potatoes.

Peel potatoes and quarter them. Place them in a bowl of cold water for 10 minutes to remove the excess starch. Drain, then place them in a pot of salted water and boil them until fork tender while you cook the chicken.

In a large skillet over medium, heat 2-3 tablespoons olive oil and add in chicken pieces in the hot skillet. Cook them undisturbed about 3-4 minutes, or until they have a good golden coloring. Flip just once. Continue to cook another minute, then reduce heat to low and cook another 2 minutes.

Add in 3 tablespoons of butter and 1 tablespoon of minced garlic and saute in the butter until fragrant in the same pan. Toss the chicken in the garlic butter, tossing to coat on all sides, cooking another minute. Remove chicken and place in a bowl, tented with foil to keep moist.

In the same pan with residual butter and garlic, add two more 2 tablespoons of butter and remaining minced garlic. Saute until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.

Meanwhile, drain water from potatoes and add in the melted butter, cream and mash until no longer chunky. Add in the cheese, seasonings and mix until smooth.

Into the sauce, add in red pepper flakes and scallions then the parmesan cheese. Whisk until the sauce thickens, remove from the heat and stir in the lemon juice. Serve by plating the chicken over the potatoes and spooning over the creamy pan gravy.