Chicken Breasts with Rosemary
Chicken Breasts with Rosemary
2 recipe photos
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Chef's Note
“This is so easy to make and can be served over pasta, rice, etc.”
READY IN:25mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 6 boneless skinless chicken breasts
- salt & pepper
- 1⁄3 cup flour
- 2 tablespoons butter
- 1⁄2 cup chicken stock
- 1⁄2 teaspoon dried rosemary
- 1 cup 35% cream
- 1 tablespoon Dijon mustard
Directions
- Pat chicken dry and season lightly with salt& pepper.
- Dip chicken in flour and shake of excess.
- Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
- Remove from pan.
- Discard any fat from the pan; return pan to heat.
- Add chicken stock and rosemary.
- Cook 2 minutes.
- Add cream and mustard.
- Bring to a boil.
- Cook 4-5 minutes until slightly thickened.
- Season to taste with salt and pepper.
- Return chicken to pan.
- Coat with sauce and heat thoroughly.
Chicken Breasts with Rosemary