Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Roughly chop the artichokes. In a bowl, whisk together the miso paste, mustard, and 1/2 cup of warm water (or 1 cup for 4 servings).

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Carefully add the chopped garlic and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Air Fryer: Cook the green beans at 380°F for 8 to 10 minutes.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

To the pan of reserved fond, carefully add the chopped artichokes, capers, and sauce. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the remaining butter until melted and combined. Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken and potatoes with the finished sauce. Enjoy!