INGREDIENTS
2 tbsps
butter
1 can
carrots
1/2 cup
celery
4 cups
chicken broth
2 tbsps
cornstarch
1 tsp
dried rosemary
1 tsp
dried thyme
1/2 cup
heavy cream
1 cup
milk
1 tsp
oregano
1 cup
rice
8 servings
salt
2
skinless boneless chicken breasts
1 cup
water
1/2 cup
white wine