Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. (TIP: For a smoother texture, peel potatoes first.) Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot; cover to keep warm.

Quarter lemon. Thinly slice chives.

Pat chicken* dry with paper towels and season all over with salt and pepper.

Lay two slices of prosciutto beside each other on a flat surface. Place a chicken cutlet along bottom of slices; tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Heat a drizzle of oil in a medium pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. Turn off heat; transfer chicken to a baking sheet. Wipe out pan.

Roast on middle rack until chicken is cooked through, about 15 minutes.

Transfer to a cutting board.

Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.)

Stir in chives, half the cream sauce base (all for 4 servings), and 1 TBSP butter (2 TBSP for 4) until combined. Season generously with salt and pepper. Keep covered off heat until ready to serve.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over low heat. Whisk in stock concentrate, apricot jam, and half the honey.

When chicken is done, return to pan with any drippings and turn to coat in sauce.

In a large bowl, whisk together half the mustard, remaining honey, 2 TBSP olive oil, juice from one lemon wedge, salt, and pepper. (For 4, use all the mustard, 4 TBSP olive oil, and juice from two lemon wedges.)

Add mixed greens to bowl and toss to coat.

Slice chicken crosswise.

Divide chicken, mashed potatoes, and salad between plates. Drizzle any remaining pan sauce over chicken, top salad with almonds, and serve.