Halve potatoes.

Trim stems off Brussels sprouts and quarter.

Coarsely chop parsley (no need to stem).

Stem tarragon and coarsely chop.

Peel and halve shallot. Slice halves into thin strips.

Halve lemon. Cut one half into wedges and juice the other half.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place Brussels sprouts, shallot, and potatoes on prepared baking sheet and toss with garlic salt, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer and roast until browned, 20-22 minutes.

Toss roasted vegetables with 2 tsp. olive oil and parsley until coated. Baking sheet will be hot! Use a utensil.

While vegetables roast, cook chicken.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.

Return pan used to cook chicken to low heat and add buttter. Cook until melted, 60-90 seconds.

Remove butter to a mixing bowl.

In another mixing bowl, combine mayonnaise, 1 tsp. lemon juice, 1 tsp. water, and tarragon.

Slowly, pour butter into bowl with mayonnaise-lemon juice mixture, whisking or stirring vigorously while pouring to incorporate.

Plate dish as pictured on front of card, topping chicken with sauce. Squeeze lemon wedges over dish to taste. Bon appétit!