Cut carrots into bite sized pieces. Dice 3 tbsp of onions and cut the rest into fourths. Smash Garlic with knife and spice mushrooms.
Mushroom Purée: On a frypan add butter, mushrooms, and onions. 2 min Add wine and beef stock. Simmer In a food processor blend mushrooms and heavy cream little at a time.
Boil carrots and baby broccoli and set aside. Coat the chicken with curry and cumin spice. Preheat oven to 400 f and fry the chicken until brown on all sides and place in oven with the vegetables, butter and red wine. Chicken must be cooked to 165f. Salt after chicken is out of oven.
Plating: Add mushroom purée on the side and top with vegetables and micro greens. Set chicken on the side. Enjoy!!