Chicken with Rosemary Sauce

Name: Chicken with Rosemary Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 4 boneless skinless chicken breast halves; salt & pepper; 1/4 cup flour; 3 tablespoons butter; 3/4 cup chopped onion; 1 clove garlic, minced; 1 teaspoon dried rosemary, crumbled; 1 tablespoon flour; 1/2 cup chicken broth; 1/2 cup milk

Submitted by Marie

"A delicious chicken dish with a tasty onion rosemary sauce."

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Ready In:: 45mins
Ingredients:: 10
Serves:: 2

ingredients

4 boneless skinless chicken breast halves
salt & pepper
¹⁄₄ cup flour
3 tablespoons butter
³⁄₄ cup chopped onion
1 clove garlic, minced
1 teaspoon dried rosemary, crumbled
1 tablespoon flour
¹⁄₂ cup chicken broth
¹⁄₂ cup milk

directions

Between two sheets of plastic wrap, pound chicken breasts thin.
Preheat oven to 325 degrees.
Lightly salt and pepper chicken, then dredge in flour.
Melt butter in skillet over medium heat.
Add chicken and cook until light brown, about 3 minutes per side.
Transfer chicken to glass baking dish.
Add onions, garlic and rosemary to same skillet and cook until onions soften, stirring often for about 5 minutes.
Add 1 T flour and stir for 2 minutes.
Combine broth& milk and mix into onion mixture and stir until thick.
Pour over chicken.
Cover and bake until done, about 15 to 20 minutes.

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Reviews

Made this tonight for dinner. I love rosemary, so I had no doubts about this one! I doubled the sauce and added extra rosemary.Wonderful flavor! We had it with long-grain and wild rice and fresh asparagus. Very easy too. I'll definitely be making this again. Thanks!

HEP MEP
This is a delicious meal with a wonderful sauce! Easy to prepare and cook. I actually added extra milk and stock, 3/4 of a cup of each, because we like saucy things! We had this with mashed potatoes broccoli and carrots. I'm defifnitely making this one again! Thanks, Marie!

Angela Sara
I found this in Taste of Home magazine but want to rate it here so I remember I've made it. I increased the sauce a bit as others indicated. The house smelled so good while this was cooking! I think I might like this even better with bone-in breasts and skin on, so I'll try that next time. Thanks for posting it!

mums the word
I saw this in my Taste of Home "light and healthy" magazine, and then found it on 'Zaar. This was really lovely. I did the chicken for 2, but the sauce for 4 servings, and it worked out well to serve over some potatoes (or rice.) Even though I omitted the 1/4 cup of flour for dredging, I thought the sauce was still too thick, so I probably will only use 1/2 T of flour next time. I also used purple onion becuase it is all I had. Fat free margarine in place of the butter, and skim milk. Definately have to grind up the rosemary with this one, so you aren't eating toothpicks! Thanks Marie.

yogiclarebear
I loved this dish, very tasty and to top it off very easy to make. I did double the sauce though, seems that original recipe there is not enough for all chicken.

Mesomar