Apricot-Mustard Chicken with Mashed Potatoes and Roasted Asparagus

prepPreheat oven to 450°F / 230°C
2 lbs / 900 g potatoes, peeled and cut into 1-inch pieces	Boil potatoes until tender, 10–12 min		Mash potatoes with sour cream & butter
2 tbsp / 30 g Dijon mustard	Whisk mustard sauce & prep vegetables	Reduce sauce & coat chicken
3 tbsp / 60 g apricot preserves
1 tbsp chicken broth concentrate
⅓ cup / 80 ml water
4 scallions, trimmed and thinly sliced
1 tsp / 5 g garlic, finely chopped
1 lb / 450 g asparagus, bottom 2 inches trimmed	Roast asparagus 450°F / 230°C, 8–10 min
Salt and pepper to taste
½ tbsp / 7 ml oil
1 tbsp / 15 g butter
1.5 lbs / 680 g chicken breasts, patted dry	Brown chicken, sauté garlic
1 tbsp / 15 ml oil
1 tbsp / 15 ml oil
½ cup / 120 ml sour cream
2 tbsp / 30 g butter

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