Chicken With Creamy Rosemary Sauce Food

CHICKEN WITH ROSEMARY BUTTER SAUCE

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

CREAMY ROSEMARY CHICKEN RECIPE

Steps:

• Halve each chicken breast lengthwise to create 4 even-sized pieces.
• Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
• Add in the remaining butter, shallot, and rosemary. Sautee until the shallots soften.
• Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
• Add in the chicken broth, mustard, heavy cream, salt and pepper.
• Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. When the chicken reaches an internal temperature of 165F, it is fully cooked.

CHICKEN WITH CREAMY ROSEMARY SAUCE

Steps:

• If you have two large chicken breasts, slice each one in in half horizontally in order to make four cutlets total.
• In a large skillet over medium high heat, add the olive oil. Let the olive oil heat up, then add the chicken to the pan.
• Cook the chicken for four minutes without moving it around in the pan. Then flip each piece and cook it for another four minutes. Set aside on a clean plate.
• In the same pan, add all remaining ingredients (butter, cream, broth, garlic, black pepper, and rosemary) and stir to combine, making sure to break up any bits and pieces left in the pan from cooking the chicken to combine those into the sauce as well.
• Stirring occasionally, let the sauce simmer and reduce for about 5 minutes.
• Add the chicken back to the pan and ladle the sauce over it. Allow it to warm in the simmering sauce for 1 min.
• Remove the pan with the chicken and creamy rosemary sauce from the heat and serve over pasta, rice, zoodles, or cauliflower rice! Optional: Top with a few sprigs of fresh rosemary for garnish.

PORTABELLA CHICKEN WITH CREAMY ROSEMARY SAUCE

Steps:

• Trim fat and sinew from chicken breasts; pound to 1/2" thickness.
• Heat 2 tbsp olive oil in large saute pan; cook chicken breasts about 5-6 minutes per side, or until nicely browned and cooked through; set aside and keep warm.
• Slice mushrooms into pieces about 3/8" thick; have ready to saute.
• Add mushrooms and cook until mushrooms become tender, 5 minutes or so, adding a little more butter if necessary; add rosemary just as mushrooms are becoming done.
• Stir in dry sherry and cook for 30 seconds or so, stirring up any bits from bottom of pan; add the cream, half the parsley, the black pepper, and cook for 30- 45 seconds more, until warmed through.
• Note: this sauce has sliced mushrooms in it, but if you prefer a creamier sauce, simply use a hand blender and puree the sauce in the pan and strain if desired, or pour it carefully into a blender and do the same.
• To serve, place chicken on serving plate and spoon creamy rosemary sauce over chicken.

ROSEMARY CHICKEN WITH MUSHROOM SAUCE

Steps:

• In a pan on medium heat, add olive oil.
• Cut chicken breasts into 1 or 2 inch squares and place in pan.
• While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency.
• Sprinkle rosemary generously over chicken in pan.
• Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded.
• Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!

VENNETTO'S ROSEMARY CHICKEN WITH DIJON CREAM SAUCE FOR 2

Steps:

• 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.

ROSEMARY SAUCE

Steps:

• Reduce white wine to approximately 4 to 5 ounces by simmering.
• Add shallots and rosemary, and continue simmering, stirring occasionally.
• When the mixture has been reduced to approximately 1½ to 2 ounces, add heavy cream and further reduce to 4 ounces.
• Whisk in Dijon mustard.
• Serve immediately.

CREAMY PASTA WITH ROSEMARY CHICKEN

Steps:

• CHICKEN:
• Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
• Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
• Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
• When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
• Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
• When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
• Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
• SAUCE:.
• Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
• Sauté the minced garlic until golden, not browned.
• Stir in the flour and mix well.
• Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
• Let the sauce bubble and thicken for a short time, then turn down the heat.
• Season to taste with salt and black pepper, and garlic powder if desired.
• If desired, you can thin and increase the sauce by adding in more cream.
• PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
• SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
• Stir in the chicken.
• Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.

CHICKEN WITH TOMATO ROSEMARY SAUCE

Steps:

• Preheat oven to 350°F.
• Melt butter and heat w/ EVOO in a skillet.
• Sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
• In the mean time, add white wine to skillet and reduce by half.
• Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
• Add cream/ half & half and reduce liquid to desired thickness. This may take an additional 10 minutes or longer. Add onions and wilt, and serve.
• Serve over chicken breasts w/ buttered noodles or rice.