- 4 boneless skinless chicken fillets (6 oz each)
- 2 pounds medium Yukon Gold potatoes
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon honey
- 2 cloves garlic minced
- 4 tablespoons olive oil
- Fresh rosemary and thyme
- Salt and pepper to taste