Vennetto's Rosemary Chicken With Dijon Cream Sauce for 2

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 thatsmyhome.com. Please use only *fresh* rosemary in this recipe!

• Ready In: 1 hr
• Serves: 2

Ingredients

• 2 (8 ounce)  boneless skinless chicken breasts, pounded to 1/2-inch thickness
• 1  tablespoon olive oil
• 1  tablespoon butter

• Marinade

• 1  garlic clove, finely minced
• 1  tablespoon Dijon mustard
• 1  tablespoon olive oil
• 1  tablespoon  chopped fresh rosemary

• Cream Sauce

• 1⁄4 cup white wine
• 1⁄4 cup chicken broth
• 1  tablespoon capers, drained
• 1⁄4 cup heavy cream
• 1  tablespoon Dijon mustard
•  salt and pepper, to taste

• Garnish

• 1  sprig fresh rosemary

Directions

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.