Prepare the Mashed Potatoes: Peel and cube the potatoes, cover with salted water, bring to a boil and cook for 15-20 minutes until fork-tender. Drain, add warmed milk and butter, mash until smooth, and season.

Glaze the Carrots: Melt butter in a skillet, add sliced carrots, stir for 2 minutes, sprinkle in brown sugar or honey, cover and sauté for 10-12 minutes until tender, setting aside.

Cook the Chicken: Heat skillet over medium-high heat, add olive oil, season chicken, sear for 6-7 minutes per side until golden brown, then remove and let rest.

Make the Cream Sauce: In the same skillet, reduce heat, add garlic, sauté for 30 seconds, then add broth, heavy cream and mustard, simmer for 4-5 minutes, return chicken to pan with sauce.

Plate the Dish: Serve mashed potatoes on plates, add seared chicken and arrange glazed carrots. Drizzle the creamy herb sauce over the chicken.