Remove moisture from chicken breast by padding with a paper towel
Tenderize the chicken breasts
Mix flour, salt and pepper in a shallow bowl
Coat chicken breasts with milk and then dip in the flour mixture to lightly bread chicken
Heat oil in a pan over medium heat. Once heated, add prepared chicken breasts. Once the breading turns to a golden brown color, remove the chicken breasts. The chicken does not need to be cooked through as they will be going in the oven to cook with the sauce
Place chicken in cast iron braising pan with lid. If you do not have a braising pan, then use a large baking pan (about 13x9x2). Add carrots, mushrooms, and peas on top of the chicken
Peel and cut potatoes into 1 inch cubes
Microwave potatoes for 3 minutes to help soften. Potatoes will still be firm, but this helps soften potatoes while in the oven
Add potatoes to chicken and other vegetables. Set aside to prepare the sauce
Prepare the Creamy Sauce
Heat oven to 400F
In a saucepan over medium heat, melt butter. Once butter is melted, whisk heavy cream and milk into the saucepan
Slowly add flour and swiftly whisk into the cream mixture
Immediately after flour is combined into mixture, add the chicken broth and continue to whisk sauce
Add bahar and cardamom. Continue to whisk mixture until sauce thickens
Once sauce has thickened, pour over chicken in the braising pan. Make sure all carrots and potatoes are submerged in sauce. This will help them fully soften when they are in the oven
Cover braising pan with its lid. If you are using a baking pan, cover dish with aluminum foil
Place covered dish in oven for 15 minutes
Remove foil and bake uncovered in oven for another 15-30 minutes
Notes
*I ground whole cardamom seeds using a mortal and pestle. If you use pre-ground cardamom, you should reduce to 1/2-1/2 tsp.