Halve potatoes lengthwise and slice into 1/2" slices. Bring a medium pot with potatoes and 1 tsp. salt covered by water to a boil. Cook until fork-tender, 12-15 minutes.

Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

Add sour cream, cheese, 1/4 tsp. salt, and half the potato cooking water. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Cover and set aside.

While potatoes boil, prepare ingredients.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, combine butter and honey. Set aside.

Pat chicken dry, and season both sides with a pinch of salt and pepper. Spread mustard evenly all over chicken.

Place panko in a shallow bowl or on a plate. Add chicken and flip to coat with panko, pressing gently to adhere.

Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil. Add chicken to hot pan and cook until golden and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Transfer chicken to a plate. Wipe pan clean and reserve.

Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and stir occasionally until softened, 1-2 minutes.

Add corn and stir occasionally until heated through, 1-2 minutes.

Remove from burner and season with a pinch of salt and pepper.

Plate dish as pictured on front of card, topping chicken with honey butter, and garnishing potatoes with green portions of green onions. Bon appétit!