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Chicken in a Rosemary Cream Sauce

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Kim Parrish of Garnish Catering writes, "I learned this recipe while working for an Italian caterer in London.  It's great since you can make it ahead and simply reheat it.  It keeps the chicken really moist.  It's become my old standby for what to bring to the Teacher Appreciation dinners since most people like chicken, and it's so easy to do ahead.  For a lighter option, substitute fresh lemon juice for the cream and add parsley at the end rather than rosemary."

 

Recipe Serves 4

Plain all purpose flour for coating

4 Tbsp butter

2 Tbsp extra virgin olive oil

½ cup heavy whipping cream

2 sprigs of rosemary

Salt and pepper

 

METHOD:

Season flour with salt and pepper.

If chicken breasts are thick, slice in half horizontally. 

Pound the chicken breasts with a mallet.  Coat lightly with flour.

Heat the butter and oil in a frying pan.

When sizzling, place chicken in pan in one layer without overlapping.

Brown well on each side.

 

Once cooked, add cream and ½ cup water to the pan with the chicken.

Bring to a boil, then add rosemary and lower the heat to simmer.

 

Remove chicken from pan.  Discard the rosemary sprigs.

Season sauce with salt and pepper.

Pour sauce over chicken.

Garnish with fresh, clean rosemary sprigs.

 

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