Heat DJ1 pack (Olive Oil) in a pan, add DJ2 pack (Chicken), and cook for 4 minutes on each side until browned; remove and set aside.

In the same pan, add DJ3 pack (Butter, Garlic) followed by DJ4 pack (Onion); sauté until softened.

Add DJ5 pack (Dijon Mustard, Lemon Juice) along with 80 ml water and simmer; add DJ6 pack (Cream) and cook until the sauce thickens slightly.

Return the cooked DJ2 pack (Chicken) to the pan and mix well to coat with the sauce.

In another pan, heat DJ7 pack (Butter, Garlic, Parsley), add DJ8 pack (Baby Potatoes), and toss on medium flame for 1–2 minutes until slightly crisp.

Plate the creamy dijon chicken with the baby potatoes and serve hot.