4 boneless, skinless chicken breasts
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1/2 cup heavy cream
1/2 cup sour cream
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried tarragon
Salt and pepper to taste
2 cups baby carrots
2 cups baby potatoes, halved
1 cup snap peas, trimmed
1/2 cup chopped fresh parsley (optional, for garnish)