Cut broccoli into bite-sized pieces, if necessary.

Mince chives.

Quarter mushrooms.

Slice potatoes into 1/4" sticks.

Place broccoli, potatoes, and mushrooms on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into vegetables.

Spread into a single layer and roast in hot oven until tender, 13-15 minutes.

While vegetables roast, prepare chicken.

Pat chicken breasts dry.

Cover chicken with plastic wrap and pound with a heavy object to an even 1/4" thickness. You may also use a gallon bag for easier clean-up.

Remove plastic wrap and drizzle chicken on both sides with 1 tsp. olive oil. Coat evenly with panko, pressing gently to adhere.

Place a large non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.

While oil heats, line a plate with a paper towel.

After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Carefully place chicken in hot oil and cook until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.

Remove chicken to towel-lined plate.

Place a small pot over medium heat.

Add cream sauce base, mustard, 1 tsp. water, and a pinch of salt and pepper to hot pot. Bring to a simmer, stirring often.

Once simmering, remove from burner and stir in half the chives (reserve remaining for garnish).

Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with cheese and remaining chives. Bon appétit!