Chicken breast in mustard-tarragon sauce, mashed potatoes with brie cheese, and rainbow chard with bacon

Ingredients:

Mashed potatoes with brie or camembert cheese

• 4 medium or 3 large Russet Burbank potatoes (a variety with dark brown skin and white flesh)
• 4 large cloves of garlic
• Salt
• 1/4 cup milk or chicken broth
• 220 g of mature Brie or Camembert
• White pepper, to taste

Chicken breast in mustard sauce with tarragon

• 4 pieces of boneless, skinless chicken breast fillet
• 2 tbsp. l. olive oil
• 2 tablespoons butter
• 1 large or 2 medium shallots
• 2 cloves of garlic
• 1 cup white wine
• 1 cup chicken broth or bone broth
• About 1/3 cup sour cream or 0.5 cup heavy cream
• 2 tablespoons Dijon mustard
• Half a lemon
• About 1/4 cup fresh tarragon, leaves only

Swiss chard with bacon and leeks

• About 1 tbsp olive oil
• 1 large bunch rainbow chard
• 6 slices of meaty bacon
• 1 leek, white and light green parts only
• A little freshly grated nutmeg to taste
• Half a lemon

Preparation:

1. Mashed potatoes with brie cheese:
   
   Peel the potatoes and cut each into 8 pieces. Crush two cloves of garlic. Place the potatoes and garlic in a saucepan, cover with water, and bring to a boil. Season with salt and cook until tender, removing the lid as soon as the potatoes begin to boil. Drain the water, return the potatoes and garlic to the hot saucepan, then add milk or broth and cheese and mash. Season with pepper and keep the purée covered.
2. Chicken in mustard sauce with tarragon:
   
   While the potatoes are boiling, peel and finely chop the shallots, chop or grate the garlic.
3. Pound the chicken breasts (if large) to 1 cm thick, then cut each into 3 pieces. Season with salt and pepper. Heat a large cast-iron skillet over medium-high heat, add the olive oil, and melt the butter. When the butter foams, add the chicken and fry on both sides for 6-7 minutes.
4. Transfer the chicken to a plate, add the shallots and garlic to the pan, and stir for about a minute. Add the wine and reduce to 1/4 cup, then add the stock and bring to a boil. Add the sour cream or heavy cream and simmer for 2–3 minutes, then add the mustard and the juice of half a lemon. Chop and add the tarragon, return the chicken to the pan, and keep warm or cover the pan with a lid.
5. Swiss chard with bacon and leeks:
   
   While the chicken is cooking, heat a large nonstick skillet over medium-high heat with 1 tablespoon olive oil. Trim the chard and slice the stems, then chop the leaves. Chop and add the bacon to the skillet and cook until crisp, about 4 minutes. Quarter the leeks and trim the roots, then finely chop. Add the chard stems and leeks to the bacon, stir for 2 minutes, then add the chard leaves. Season with salt, pepper, and nutmeg to taste, then add the juice of half a lemon.
6. Serve the chicken with mashed potatoes and Swiss chard.