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    You are in: Home / Recipes / Chicken With Tomato Rosemary Sauce Recipe
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    Chicken With Tomato Rosemary Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chicagoland Chef du Jour's Note:

    Oh my, this was made as a family dinner, but it is company worthy! Out of desperation, I pulled the recipe off the back of the College Inn chicken broth can and all I can say is "OH MY"!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Melt butter and heat w/ EVOO in a skillet.
    3. 3
      Sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
    4. 4
      In the mean time, add white wine to skillet and reduce by half.
    5. 5
      Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
    6. 6
      Add cream/ half & half and reduce liquid to desired thickness. This may take an additional 10 minutes or longer. Add onions and wilt, and serve.
    7. 7
      Serve over chicken breasts w/ buttered noodles or rice.

    Ratings & Reviews:

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    Nutritional Facts for Chicken With Tomato Rosemary Sauce

    Serving Size: 1 (321 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 481.4
     
    Calories from Fat 329
    68%
    Total Fat 36.6 g
    56%
    Saturated Fat 18.8 g
    94%
    Cholesterol 131.0 mg
    43%
    Sodium 874.6 mg
    36%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 4.0 g
    16%
    Protein 19.9 g
    39%

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