Chicken with tarragon sauce, roasted potatoes, and brussels sprouts

• 2 chicken breasts (approx. 340g total)
• 300g red potatoes, cut into 1-inch pieces
• 227g Brussels sprouts, halved
• 7g fresh tarragon, leaves roughly chopped
• 90 ml sour cream
• 7 ml Dijon mustard
• 1 chicken broth concentrate
• 45 ml cooking oil (olive or canola)
• 15 ml unsalted butter
• Salt and pepper to taste

1. Preheat your oven to 450°F (230°C).
2. On a baking sheet, toss the potato pieces with 1 tbsp oil, salt, and pepper. Roast in the middle of the oven until golden-brown, about 25-28 minutes.
3. On a second baking sheet, toss the halved Brussels sprouts with 1 tbsp oil, salt, and pepper. Roast in the top of the oven until tender and charred, about 15-20 minutes.
4. While vegetables roast, pat the chicken breasts dry with paper towels. Carefully butterfly each breast by slicing into the center parallel to the cutting board, leaving one side intact so it opens like a book. Season both sides with salt and pepper.
5. Heat 1 tbsp oil in a large non-stick pan over medium-high heat. Add the chicken and cook until golden-brown and cooked through, about 4-5 minutes per side. Use a meat thermometer to ensure the internal temperature reaches a safe 165°F (74°C). Transfer chicken to a plate and cover with foil to rest.
6. In the same pan over medium heat, melt 1 tbsp butter. Whisk in the Dijon mustard, broth concentrate, chopped tarragon, and 1/2 cup of water. Scrape up any browned bits from the pan and simmer for 1-2 minutes.
7. Remove the pan from heat and whisk in the sour cream until smooth. Season the sauce with salt and pepper to taste.
8. Serve the chicken alongside the roasted potatoes and Brussels sprouts, drizzling the creamy tarragon sauce over the meat.

Serve immediately on warmed plates. A crisp glass of Chardonnay or a light sparkling water with lemon pairs beautifully with the creamy tarragon sauce.