Glazed Chicken in Marsala Creme Fraiche Sauce Over Long Grain and WildRice

Truly, truly, I say to you, a servant is not greater than his master, nor is a messenger greater than the one who sent him. - John 13:16

6 chicken tenderloins sauteed in butter/olive oil mixture, chopped

1/4 c Marsala, sweet 

2 T Creme Fraiche 

2 Sage leaves, diced

1 sprig fresh Lemon thyme

1/2 t fresh Greek oregano

1 sprig Rosemary, diced

1 c Water

Cornstarch slurry 1/4 c water 1/2 t cornstarch 

1/2 t Tuscan Seasoning for the chicken

Cracked black pepper

Rice A Roni Long Grain and Wild rice, cook and set aside

Pound seasoned tenderloins and chop.

Saute in butter/oil mixture. 

These cook quickly.

Add water and Marsala, reduce by a third and add cornstarch slurry.

This makes a glaze.

Add all the fresh herbs and the Creme Fraiche.

Serve over long grain and wild rice.