Pepper Ranch Chicken with French Butter Cream sauce (kind of)

I started this meal with some frozen corn, prepared with no butter or sauce. I also used canned whole potatoes which I cooked in olive oil, low sodium soy sauce (about 50/50 each) and seasonings... in this case I used It's a Dilly. Normally I would use straight dill. You can also use parsley.

The chicken is a variation of Rosemary Pepper Chicken, a French recipe. This is the rosemary chicken recipe as I found it on the Internet about a year ago:

Ingredients:
3 tablespoons cracked pink peppercorns
3 tablespoons cracked green peppercorns
2 skinless boneless chicken breast halves
1 cup heavy cream
1/2 cup butter, divided
1 clove garlic, pressed
1/2 teaspoon dried rosemary

1. Mix together peppercorns and spread over both sides of the chicken breasts. Pound with a tenderizing mallet until they are half as thick as before.
2. Melt half the butter over medium high heat. Fry chicken breasts about five minutes per side. Remove chicken to serving dish and keep warm.
3. Stir in the remaining butter, cream, rosemary and garlic into the skillet mixing it into the juices from the chicken. Simmer for five minutes, stirring constantly. Pour over chicken and serve.

My variations:
I always used four color peppercorns in a grinder. I also never seem to have the rosemary so I substitute whatever seasoning I have on hand. Tonight I used organic ranch dip mix. And I don't use chicken breasts, I use tenders. Oh, and I used half and half not cream. But I did use real butter!