Prepare the Chicken: Pat the chicken breasts dry with kitchen paper and season generously with salt and black pepper. In a large frying pan, heat the olive oil over medium-high heat until it shimmers. Carefully place the chicken breasts in the hot pan. You’ll hear a satisfying sizzle as they hit the pan. Cook for 5-7 minutes per side, until they are beautifully golden brown and have a good crust, then remove them from the pan and set aside on a plate. They won't be cooked through yet, but this browning builds a fantastic flavour base.

Start the Sauce: Reduce the heat to medium, then add the 25g of butter to the same pan. Once melted, add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until it turns translucent and softens, releasing a sweet, aromatic fragrance. Add the minced garlic and cook for another minute until it becomes fragrant, being careful not to burn it.

Build the Creamy Sauce: Pour in the chicken stock, scraping up any delicious browned bits from the bottom of the pan with your wooden spoon – this is called deglazing and adds so much depth of flavour. Bring the stock to a gentle simmer, then stir in the double cream, Dijon mustard, and two-thirds of the fresh herbs (parsley, chives, thyme). Season with a pinch more salt and pepper. The sauce should start to thicken slightly and smell wonderfully herbaceous.

Finish the Chicken: Return the browned chicken breasts to the pan, nestling them into the creamy herb sauce. Reduce the heat to low, cover the pan, and let it simmer gently for 10-15 minutes, or until the chicken is cooked through and no longer pink in the middle. The sauce will have thickened further, coating the chicken in a luscious embrace. To be sure, a meat thermometer should read 74°C (165°F) at the thickest part of the chicken.

Prepare the Mashed Potatoes: While the chicken simmers, place the peeled and quartered potatoes in a large saucepan and cover them with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. You'll see them begin to break apart easily when poked. Drain them well, then return them to the hot pan over very low heat for a minute or two to dry out any excess moisture – this makes for fluffier mash. Add the 50g butter and warm milk. Mash thoroughly with a potato masher or ricer until smooth and creamy. Season with salt and pepper to taste. The potatoes should be light, airy, and smell wonderfully buttery.

Glaze the Carrots: In a separate medium saucepan, bring enough water to cover the sliced carrots to a boil. Add the carrots and cook for 5-7 minutes until they are just tender-crisp – they should still have a slight bite but be easily pierced with a fork. Drain well. Return the carrots to the pan, add the honey (or maple syrup), and a splash of water (about 1 tbsp if needed). Toss gently over medium heat for 2-3 minutes, until they are beautifully glazed and glistening, with a sweet aroma.

Serve: Once the chicken is cooked, remove it from the pan and let it rest on a cutting board for 5 minutes before slicing, allowing the juices to redistribute. Spoon generous dollops of the creamy mashed potatoes onto plates, arrange the sliced chicken on top, and spoon over plenty of the fragrant herb sauce. Serve with the glistening glazed carrots alongside. Garnish with the remaining fresh herbs for a final burst of colour and flavour.