Soften the butter.
Mix the onion, the grated clove of garlic, the spices and the butter.
Let it cool in the fridge. (If you need nice and aesthetic herb butter, fold the it in plastic wrap, otherwise leave it in the bowl is just fine)
Slice the Chicken Breast.
Mix the ingredients of the Marinade. Add the sliced chicken breast, let it marinade at least 30 mins in the fridge.
Pre heat the oven.
Layer the bacon in the pan, on the top of the bacon, add the chicken breast.
Roast on middle heat for 30 minutes.
While the chicken is roasting, make the vegetable sauce.
Dice the onion and the carrot.
Cook the onion, carrot and the beans in a little water, just enough to cover the veggies and the spices.
When the carrots softened, add the wine and the sour cream, cook them for 5 more minutes.
Blend them with a hand blender until it's completely smooth.
Serve the roasted chicken breast with rice, the vegetable sauce and the herb butter on the chicken.