2 boneless, skinless chicken breasts
2 tbsp. melted butter
1 tbsp. dried mixed herbs (thyme, sage, marjoram, savory)
Sea salt and paprika to taste
2 carrots (medium size, cut into 3 chunks, then cut in half lengthwise)
2 cups mixed vegetables of your choice – just one kind works fine too – such as broccoli florets, leeks (sliced), mushrooms (quartered), celery stalks (chunks, outer strings removed), red/green/yellow bell peppers (halved, seeds scooped out and cut into chunks), zucchini (cubed)
1½ cups (375 ml) whipping cream

Preheat oven to 400 degrees F (200 degrees C)
Rinse chicken breasts under running cold water, dry with paper towel, place in deep baking dish (2 L). Sprinkle chicken with salt, paprika powder and herb mixture (if you are short of herbs, make sure you at least season with thyme).
Pour melted butter on top.
Arrange vegetables around chicken.
Add cream and bake in preheated oven on bottom rack for approximately 40-50 minutes (or until chicken is done).

Serve with rice, potatoes, or pasta.
Very delicious are mashed potatoes topped with caramelized onions (See Appetizers).

For Guests:
Just calculate one chicken breast per person.
Use larger pan when serving more than 4.
1 tbsp. melted butter, ½ tbsp dried mixed herbs per chicken breast.
Double or triple the amount of veggies.
Cream: about 2/3 of the poultry should be covered.