Chicken Breast in Rose Petal and Almond Sauce

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 cup dried rose petals (culinary grade)
• 1 cup blanched slivered almonds
• 2 cups chicken broth
• 1/4 cup heavy cream
• 1 tablespoon cornstarch (optional, for thickening)
• Salt and freshly ground black pepper to taste
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves

Instructions

1. In a skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, cinnamon, and cloves, and cook for another minute until fragrant.
4. In a blender, combine the dried rose petals, slivered almonds, and chicken broth. Blend until smooth.
5. Pour the rose petal and almond mixture into the skillet with the onions and garlic. Bring to a simmer.
6. If you prefer a thicker sauce, whisk together the cornstarch with a tablespoon of cold water and stir it into the simmering sauce. Cook, stirring, until the sauce thickens.
7. Stir in the heavy cream and the cooked chicken pieces. Heat through gently, but do not boil.
8. Season with salt and freshly ground black pepper to taste.
9. Serve immediately.