In a pot, bring salted water to a boil and add the halved baby potatoes. Cook for about 15 minutes or until tender.

Drain the potatoes and set aside.

In a skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper.

Add the chicken to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and stir in the Dijon mustard. Let it simmer for 3-4 minutes until slightly thickened.

Add lemon juice and adjust seasoning if necessary.

Add the cooked potatoes to the skillet with the sauce and stir to coat.

Slice the chicken and serve it on a plate topped with the Dijon cream sauce and potatoes. Garnish with fresh parsley.