Begin by peeling and cubing the Yukon Gold or Russet potatoes. In a large pot, bring salted water to a boil and add the potato cubes. Cook for about 15 minutes, or until they are fork-tender. Drain the potatoes well and return them to the pot while still warm.

Add unsalted butter and warm whole milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste, and cover to keep warm.

In a skillet, melt a little butter over medium heat. Add the sliced carrots and sprinkle with brown sugar and salt. Cover and let them cook for about 10 minutes until tender.

While the carrots are simmering, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, black pepper, and dried Italian herbs. Sear for about 6-8 minutes on each side until golden brown and cooked through.

In the same skillet, reduce heat and add minced garlic. Sauté until fragrant, then deglaze with chicken broth. Stir in heavy cream and dried herbs, and let simmer for 3-5 minutes until slightly thickened.

Return the chicken to the skillet with the sauce. Simmer for an additional 2-3 minutes to meld the flavors.

To serve, place a scoop of mashed potatoes on each plate, add the chicken on top, spoon the sauce over, and include a side of glazed carrots.