Tarragon Mustard Chicken and Garlic Mashed Potatoes

I'm surprised I even made it this long without posting a chicken recipe as we eat a lot of it.  This particular recipe is one I made for the grill a couple of times this summer, but since grilling season is over I adapted it for the stovetop/oven.  I like the extra tanginess from the whole grain mustard but if you prefer you could use all Dijon.  Mashed potatoes are a good compliment to this chicken; I went fairly easy on the garlic for these but more cloves could easily be thrown in the water with the potatoes if you're looking for a stronger garlic flavor, I'd try 6 cloves instead of 4.  I rounded out the meal with some steamed broccoli.

Tarragon Mustard Chicken 
Adapted from All You Magazine, July 2011
(Serves 4)

4 boneless skinless chicken breasts
3 tablespoons olive oil, divided
2 tablespoons Dijon mustard
2 teaspoons whole grain mustard
4 teaspoons lemon juice
4 teaspoons fresh tarragon, finely chopped
1/4 teaspoon garlic powder
salt & pepper

Preheat oven to 350°F.  
Whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, whole grain mustard, and tarragon.  Set aside. 
Heat remaining tablespoon of olive oil in a skillet over medium high heat.  Season both sides of chicken breasts with salt and pepper and place in skillet, cooking 2-3 minutes on each side until browned.  
Transfer chicken to a baking dish and spoon mustard sauce evenly over chicken breasts.  Place in preheated oven and bake approximately 25 minutes until chicken reaches an internal temperature of 165°F.  
After removing from oven let sit for several minutes before serving. 

Garlic Mashed Potatoes
(Serves 4)

2 lbs russet potatoes, peeled and diced into 1 inch chunks
4 cloves garlic, peeled
1 teaspoon kosher salt
1/4 cup sour cream
2 tablespoons butter, melted
2 - 4 tablespoons milk
salt & pepper

Put the potatoes, garlic cloves, and 1 teaspoon kosher salt to a 2 quart sauce pan.  Add 1 quart of cold water (you may need more if using a larger pan, you want enough to cover the potatoes).  Bring to a boil, then reduce heat, cover and simmer for approximately 20 minutes until potatoes are fork tender.  
Drain potatoes and return to the sauce pan.  Add sour cream, butter, and 2 tablespoons milk; mash until smooth.  If you the potatoes seem too dry add more milk 1 tablespoon at  time until they are the consistency you want - I ended up adding 1 additional tablespoon.  Season to taste with additional salt and pepper.