Vennetto's Rosemary Chicken With Dijon Cream Sauce for 2

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • MARINADE: Mix marinade together and add to the chicken breasts. Season with salt and pepper.
  • Marinate chicken breasts at least 2 hours or overnight in glass container or plastic "Ziploc" bag.
  • 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.
  • Set aside on a serving dish and prepare the cream sauce.
  • SAUCE: Over medium high heat in the same pan you used to cook the chicken, add white wine, chicken broth, capers, and cream.
  • 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.
  • Whisk in Dijon mustard until sauce is smooth; returning chicken breasts to sauce to reheat. Arrange chicken breasts on platter and spoon sauce over.
  • Season with salt and pepper, to taste.
  • Garnish chicken with a sprig of fresh rosemary.
  • Prep does not include marinating.
Advertisement