Vennetto's Rosemary Chicken With Dijon Cream Sauce for 2

Recipe by COOKGIRl

I have a surplus of rosemary growing in the herb garden and today I actively went about searching for a rosemary chicken recipe. Initially I wanted a simple baked chicken but as happens often on the internet, I became sidetracked. This reminds me of a creamy, tangy version of veal piccata. Adapted from Please use only *fresh* rosemary in this recipe!

Top Review by Dr. Jenny

This was a fantastic recipe!! It was easy to make, with little prep required. I prepared the marinade in about 5 minutes, went out for awhile, and came home and the chicken was ready to go. Both the chicken and the sauce were very flavorful and the combination of ingredients were very complimentary. I served with a mix of roasted vegetables as a side. Thanks for posting this. We will definitely make it again!

Ingredients Nutrition


  1. MARINADE: Mix marinade together and add to the chicken breasts. Season with salt and pepper.
  2. Marinate chicken breasts at least 2 hours or overnight in glass container or plastic "Ziploc" bag.
  3. Heat 1 tablespoon of olive oil and the butter over medium high heat and sauté chicken breasts, turning several times until browned on each side. Do not overcook.
  4. Set aside on a serving dish and prepare the cream sauce.
  5. SAUCE: Over medium high heat in the same pan you used to cook the chicken, add white wine, chicken broth, capers, and cream.
  6. Use a spatula to scrape up the fond (brown bits) as you heat the mixture, reducing until thickened. DO NOT boil or the cream will curdle. If necessary, reduce heat.
  7. Whisk in Dijon mustard until sauce is smooth; returning chicken breasts to sauce to reheat. Arrange chicken breasts on platter and spoon sauce over.
  8. Season with salt and pepper, to taste.
  9. Garnish chicken with a sprig of fresh rosemary.
  10. Prep does not include marinating.

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