Potatoes & Honey Carrots
• 1 1⁄2 lb / 680 g Yukon Gold or russet potatoes, peeled and cut into chunks
• 1 1⁄4 teaspoons salt, divided
• 2 boneless skinless chicken breasts, about 6–7 oz / 170–200 g each
• 3⁄4 teaspoon black pepper, divided
• 1 tablespoon olive oil
• 4 tablespoons butter, divided
• 8 small carrots, peeled or scrubbed
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 cup sliced brown mushrooms
• 1 tablespoon all-purpose flour
• 3⁄4 cup chicken broth
• 1⁄2 cup heavy cream
• 1⁄2 cup warm milk, for potatoes
• 2 tablespoons chopped fresh parsley, for garnish