Rosemary Chicken With Cream Sauce - cooking recipe

Ingredients

10 to 12 chicken breast tenderloins, unbreaded
Salt and black pepper, to taste
3 Tbsp. butter
1 Tbsp. extra virgin olive oil
1/2 tsp. dried rosemary, crushed slightly
1/2 tsp. celery seed
1/2 tsp. dried thyme
1/2 c. white wine
1 1/2 c. chicken broth
2 tsp. cornstarch
1 c. heavy cream
Cooked noodles or rice
Toasted almonds, optional

Preparation

Sprinkle chicken tenderloins with salt and black pepper. Combine butter and olive oil in heavy skillet.
I like to use my electric skillet for this.
When moderately hot, add chicken, one at a time.
Add rosemary, celery seed, and thyme. Cook until all pieces of chicken are slightly golden.
Add additional butter, if needed.
Cover and simmer for about 10 minutes. Shake pan from time to time.
Uncover and pour in wine and broth.
Bring to a boil.
Reduce heat to 350 degrees and cover skillet.
Cook about 20 minutes or until chicken is tender.
Taste and adjust seasoning, if needed.
Remove chicken and reserve all cooking liquid.
Wrap the chicken in foil to keep warm.
Strain cooking liquid and remove fat, then reduce to about half by cooking over medium heat.
Just before serving, combine cornstarch and heavy cream. Blend well and stir into warm cooking liquid, stirring until slightly thickened.
Return chicken to sauce.
Serve over rice or noodles and sprinkle with toasted almonds, if desired.