Creamed German Chicken

• 2 tablespoons butter
• 2 skinless, boneless chicken breast halves
• 1 onion, sliced
• 1 teaspoon fennel seed
• 1 teaspoon celery seed
• 1 tablespoon freshly ground black pepper, or to taste
• 1 pint heavy whipping cream

1. Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side.
2. Chicken will still be slightly pink inside.
3. Set chicken breasts aside.
4. Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined.
5. Pour in cream, bring to a boil, and reduce heat to low.
6. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes.
7. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

butter, skinless, onion, fennel seed, celery, freshly ground black pepper, cream

Taken from allrecipes.com/recipe/creamed-german-chicken/ (may not work)