rosemary cream chicken;
A tender thin chicken breast pan-fried, with a delicious white wine and cream sauce, heavy on the rosemary throughout.
Servings: 4
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Ingredients
Rosemary Chicken
- 2 lb chicken breasts
- ⅔ cups flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ea. salt & pepper
- 1 tsp dried rosemary
- olive oil
Rosemary Cream Sauce
- ¾ cup white wine chardonnay
- 1½ cups cream
- 1 Tbsp dried rosemary
- ¼ cup parmesan cheese
Instructions
Rosemary Chicken
- In a pan over medium-high heat, add enough oil to coat the bottom of your pan.
- On a plate or in a container, add flour, onion powder, garlic powder, salt, pepper, and rosemary. Crush the dried rosemary leaves between your fingers to break them into small bits and release the flavor. Mix together until evenly distributed.
- Butterfly chicken into thin cutlets. If they're thick, I usually cut them in half, and then optionally can gently pound them to be even flatter. Dredge in flour mixture by adding to the mixture and shaking and turning to coat.
- Add chicken to pan and cook for 2-4 minutes on each side, until cooked through and crisp on the outside. Set aside on a towel to drain.
Rosemary Cream Sauce
- Deglaze the pan used for the chicken by adding the white wine and allow to simmer 2-3 minutes or until reduced by half.
- Add cream and rosemary (again, crush between your fingers to break up large leaves and release the flavor).
- Simmer mixture 5-7 minutes until thickened, then turn off the heat. Add the parmesan cheese and stir until melted and smooth.
- Serve chicken over pasta or rice and top with cream sauce.
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