Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

Place a medium oven-safe non-stick pan over medium heat. Add butter to pan and let melt.

Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes.

Flip chicken and remove from burner.

While chicken sears, make mashed potatoes.

Peel and cut potatoes into 1" dice.

Bring a medium pot with potatoes, enough water to cover, and 2 tsp. salt to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes.

Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot. Add half the milk (reserve remaining for sauce), 2 Tbsp. potato cooking water, Parmesan, 1/2 tsp. pepper, and 1/4 tsp. salt. Mash until smooth. Add remaining potato cooking water 1 Tbsp. at a time as needed.

Cover and set aside.

While potatoes cook, prepare ingredients.

Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Stem and coarsely chop thyme.

Place pan with chicken in hot oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.

Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings.

While chicken roasts, place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until browned and tender, 10-12 minutes.

Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).

Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil.

Add remaining milk and return to a boil. Stir constantly until sauce thickens and a line drawn in sauce holds for about 5 seconds, 2-4 minutes.

Add remaining thyme and remove from burner.

Plate dish as pictured on front of card, drizzling chicken with sauce. Bon appétit!