Peel, trim, and cut carrot into 1/4" rounds at an angle.

Slice mushrooms into 1/4" slices.

Thinly slice chives.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place a medium pot over medium-high heat. Add carrot rounds, pearl onions, 1/2 cup water, and chicken base (not demi-glace; that's used for mushroom sauce) to hot pot. Bring to a simmer.

Once simmering, cook until liquid is almost entirely evaporated, 15-17 minutes.

Stir in peas, garlic herb butter, 1/4 tsp. salt, and a pinch of pepper until butter melts, 1-2 minutes.

Remove from burner. Cover and set aside.

While carrots simmer, continue recipe.

Place a medium non-stick pan over medium heat with 2 tsp. olive oil. Add chicken to hot pan and sear until lightly browned, 2-3 minutes per side.

Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean.

Bake in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Tent chicken with foil and rest, at least 3 minutes.

While chicken rests, make mushroom gravy.

Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until softened, 3-4 minutes.

Stir in flour until mushrooms are coated and no clumps remain, 1-2 minutes.

Add 1/3 cup water, demi-glace (not chicken base; that you used for carrot), and a pinch of salt and pepper. Bring to a simmer. Once simmering, cook until liquid thickens, 1-2 minutes.

Stir in chives. Remove from burner.

Plate dish as pictured on front of card, topping chicken with mushroom gravy. Bon appétit!