In a large saucepan over medium-high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
In the same saucepan over medium heat, brown the vegetables in the butter until tender. Sprinkle the flour and celery seeds over the vegetables. Cook for 1 minute, stirring constantly. Whisk in the broth and bring to a boil, stirring constantly. Return the chicken to the saucepan and add the cream. Simmer gently for about 5 minutes. Adjust the seasoning.
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