Chicken Breasts with Rosemary

photo by ncmysteryshopper


- Ready In:
- 25mins
- Ingredients:
- 8
- 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
- Pat chicken dry and season lightly with salt& pepper.
- Dip chicken in flour and shake of excess.
- Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
- Remove from pan.
- Discard any fat from the pan; return pan to heat.
- Add chicken stock and rosemary.
- Cook 2 minutes.
- Add cream and mustard.
- Bring to a boil.
- Cook 4-5 minutes until slightly thickened.
- Season to taste with salt and pepper.
- Return chicken to pan.
- Coat with sauce and heat thoroughly.
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Reviews
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I give this recipe 5 stars because of the ease of preparation and the wonderful end result. This recipe is simple enough to have on week nights, yet elegant enough to serve at a party. I have served it with rice and pasta. Chicken breasts with rosemary is now on my rotation of regular, simple to prepare meals. Thanks, bert for sharing.
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Wonderful dish. Fast to prepare and delicious. I don't cook chicken usually because it never turns out well for me. This one exceeded expectations. I was nervous as I had a teenage guest for dinner and I'm not a confident cook. I have to thank you for this easy and tasty recipe. Not only did the teenager say it was fantastic, my husband said I'm cooking chicken from now on in. I confess I made one change to the recipe - I crumbled part of a vegetable stock cube into the flour, and I also used fresh rosemary but otherwise I stuck to it word for word. Thank you for an excellent recipe, it's given me a bit more confidence to cook chicken more often :o)
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Tweaks
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Oh, Wow! It was all I could do to keep from sticking my face into the pan and licking up the drippings. These were sooo easy to make and tasted incredibly elegant and yummy. Instead of breasts, I used chicken tenders, because I prefer the smaller pieces of meat. I also doubled the sauce. It was served over hot noodles. Next time, I will place the rosemary in a coffee filter and tie it up. That way, once the broth is infused with the flavor, it can be removed. This is a personal preference, because I don't like biting into the rosemary bits. This recipe is perfect as is, but it would also be good to add some sliced and roasted red and yellow peppers, onions, mushrooms or whatever and serve over some angel hair or bowtie pasta. It would make it a different, but equally as good dish.
RECIPE SUBMITTED BY
bert2421
Oakville, Ont
I love to cook and so I am thrilled that I found recipezaar. I work as an educational assistant in a food school so I am around food all day long. I have four children, three of which have already flown the coop so to speak but I still have my 'baby' at home. (He's 21). I am lucky in that I have my summers off so I spend a lot of time trying new recipes and catching up on my reading. I also play soccer in a ladies league to stay in shape.