Herbs de Provence Chicken

Not too healthy but very good. I kind of made it up and add what ever veggies I have in the house that will work with it. Makes for great lunch leftovers.

Ingredients:
2 skinless, boneless chicken breasts
1 c. heavy cream
1 c. white wine (I usually use a chardonnay that is more buttery than fruity)
1/2 c. chicken stock for thinner sauce
2 stalks celery
1 medium yellow onion
1/2 lbs mushrooms (optional)
2 large carrots
1 c. frozen peas
1 clove garlic
~1-2 tbs. Herbs de Provence
salt
pepper
butter
1 tbs. flour

Chop veggies and put aside. I usually do a coarse dice.
Clean and cut chicken into big bite sized pieces. It is best to marinate all of the chopped veggies (other than shrooms) and chicken in evoo and Herbs de Provence for a bit prior to cooking. But if that isn't an option it will still work.

Melt ~2.5 tbs butter in large skillet over medium high heat. Add garlic, onion, carrots, and celery and Herbs de Provence. Salt and pepper to taste. Saute down for ~5 mins until veggies begin to go soft. Add chicken and brown. Add mushrooms about 3 mins after chicken. Most liquid should be cooked out of the pan at this point.

Deglaze pan with white wine and allow to simmer at medium high heat. Cook covered to preserve cooking liquid. Add 1/2 c. chicken stock if desired or if it gets dry.

Once carrots are tender add the cup of cream. Stir in 1 tbs of flour to thicken. Salt and pepper to taste.

Serve alone or over egg noodles.