Rosemary Chicken

This really was easy and delicious. I cut the breasts to make them thinner. All I had was half and half so I just watched it carefully and left it on simmer. The only thing I'd do differently would be to let it simmer on low heat for a lot longer because then maybe the flavor would soak in. I followed the directions here except to simmer for about 10 minutes before adding the half and half, and the chicken was juicy, but the flavor didn't soak in. I needed to add salt when I ate to enhance the flavor.

I love this recipe. TWO sisters asked me to make this for the rehearsal dinners at both of their recent weddings. Making it for 30+ people isn't hard and made it a bit better I think. I use heavy cream to make it a wee bit thick, and once all the parts are together I simmered it in the over at a low temp of slow cook all of it at once instead of small batches. It came out great!

Great flavor, ease of preparation. I agree with Lorac that chicken should be flattened to cook faster. You can also cut the chicken breast in half lengthwise, making thinner cutlets. The trick to the sauce is to use heavy cream, not half and half. Heavy cream (whipping cream) will not separate when boiled and you can reduce the sauce for a thicker consistency.

Good taste with the rosemary and onions. The only downfall was that the consistency with the wine was a little watery. All and all it was very tasty and easy to make.

Love at first sight! I saw this new recipe post this morning and I was off to the market to buy some chicken. Browned chicken deglazed with white wine, simply flavored with fresh rosemary and green onions and thickened with half and half. The only thing I changed was to add the green onion at the end with the half and half. I would have given this 4 stars because the directions should include pounding the chicken breast thinner and not letting the half and half come to a boil (it separates). But - this easy and quick chicken dish is outstanding!