Cut potatoes into 1" dice.

Bring a small pot with potatoes covered in water to a boil. Cook until tender, 14-18 minutes.

Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.

Add sour cream, half the butter (reserve remaining for gravy), and 1/4 tsp. salt. Mash until smooth. If too dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Set aside.

While potatoes cook, prepare ingredients.

Stem and coarsely chop thyme.

Halve and peel onion. Slice one half into thin strips (remaining half is yours to use as you please!).

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

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

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

Sprinkle chicken with thyme and remove from burner. Transfer to a plate and tent with foil. Rest, at least 3 minutes.

Reserve pan; no need to wipe clean.

While chicken cooks, cook vegetables.

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

Add onion to hot pan and stir occasionally until tender, 3-4 minutes.

Add peas, 2 Tbsp. water, and a pinch of salt and pepper. Stir occasionally until peas are heated through and water has evaporated, 1-2 minutes.

Remove from burner.

Combine 1/4 cup water, wine, demi-glace, and cornstarch in a mixing bowl.

Return pan used to cook chicken to medium-high heat.

Add demi-glace-cornstarch mixture to hot pan. Bring to a boil.

Once boiling, stir constantly until thickened, 30-60 seconds.

Remove from burner and stir in remaining butter.

Plate dish as pictured on front of card, spooning gravy on potatoes and chicken. Bon appétit!