Preparation Steps

• Start by placing the peeled and chopped Yukon Gold or Russet potatoes in a large pot, covering them with cold water by about 2.5 cm (1 in). Sprinkle in 1 ½ teaspoon of kosher salt, then bring the water to a boil over medium-high heat. Once boiling, reduce to a gentle boil and cook for 15–20 minutes until the potatoes are very tender; drain well and let them steam for 1–2 minutes.
• While the potatoes are steaming, warm up your milk in a saucepan over low heat. Add 4 tablespoon of room-temperature unsalted butter to the hot potatoes and mash them until mostly smooth. Gradually stir in the warmed milk and, if you choose, add sour cream or cream cheese for extra creaminess. Season your mashed potatoes with kosher salt and freshly ground black pepper to taste, then keep them warm on low heat.
• Pat the chicken breasts dry with paper towels to ensure a great sear. In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, garlic powder, and onion powder. Sprinkle this seasoning mixture evenly on both sides of the chicken breasts.
• Preheat a large skillet over medium-high heat and add 2 tablespoon of olive oil along with 1 tablespoon of unsalted butter. Place the seasoned chicken breasts in the skillet. Sear them for 4–5 minutes on each side until golden brown and they reach an internal temperature of 68–70 °C (155–160 °F). Transfer the chicken to a plate and cover with foil.
• In the same skillet, combine sliced carrots, 2 tablespoon of unsalted butter, and 2 tablespoon of brown sugar. Pour in ¼ cup of water or orange juice, then season with kosher salt and freshly ground black pepper. Cover and simmer over medium heat for 6–8 minutes until the carrots are tender.
• Lower the heat and add 1 tablespoon of unsalted butter to the same skillet. Toss in the minced shallot and sauté until softened, about 2–3 minutes. Add the minced garlic and cook until fragrant. Deglaze the skillet with ½ cup of dry white wine or low-sodium chicken broth.
• Stir in 1 cup of low-sodium chicken broth, 1 cup of heavy cream, 1 teaspoon of Dijon mustard, and the remaining freshly ground black pepper. Let the sauce simmer for about 5–7 minutes until it thickens.
• Return the seared chicken breasts to the skillet, spooning the sauce over the chicken. Simmer for an additional 3–5 minutes until the chicken reaches an internal temperature of 74 °C (165 °F). Allow the chicken to rest in the sauce.
• To serve, dollop mashed potatoes onto each plate, place a chicken breast on top or alongside, and add glazed carrots. Garnish with extra fresh herbs.