Chicken Breasts with Rosemary

This is so easy to make and can be served over pasta, rice, etc.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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

1. Pat chicken dry and season lightly with salt& pepper.
2. Dip chicken in flour and shake of excess.
3. Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
4. Remove from pan.
5. Discard any fat from the pan; return pan to heat.
6. Add chicken stock and rosemary.
7. Cook 2 minutes.
8. Add cream and mustard.
9. Bring to a boil.
10. Cook 4-5 minutes until slightly thickened.
11. Season to taste with salt and pepper.
12. Return chicken to pan.
13. Coat with sauce and heat thoroughly.