Creamy Rosemary Chicken Parmesan Food

CREAMY DIJON ROSEMARY CHICKEN

Creamy Dijon Rosemary Chicken image

Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll be proud of.

Provided by Natasha Bull

Time 25m

Number Of Ingredients 10

Ingredients

2 large chicken breasts (cut in half lengthwise)
Flour (for dredging)
1 tablespoon olive oil
1 tablespoon butter
3 sprigs fresh rosemary
1/2 cup white wine
3 cloves garlic (minced)
3 tablespoons Dijon mustard
1 cup heavy/whipping cream
Salt & pepper (to taste)

Steps:

Heat the olive oil and butter over medium-high heat in a large skillet.
Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.

Nutrition Facts : Carbohydrate 5 g, Protein 26 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 161 mg, Sodium 309 mg, Fiber 1 g, Sugar 1 g, Calories 433 kcal, ServingSize 1 serving

ROSEMARY PARMESAN CRUSTED CHICKEN

Rosemary Parmesan Crusted Chicken image

This is a rich and juicy chicken. Very simple but your guest(s) will feel like you pulled out all the stops. Goes great with an asparagus risotto, pairs well with white zinfandel, and finishes well with tiramisu. Enjoy!

Provided by Jamies Kitchen

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
2 garlic cloves, minced
1/3 cup grated parmesan cheese
4 sprigs fresh rosemary
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 teaspoons extra virgin olive oil
1/2 cup white wine

Steps:

Remove the stem of 2 sprigs of rosemary. Split the other 2 sprigs in half and save for garnish.
Mix the now loose rosemary with the olive oil, wine, garlic and salt and pepper.
Season both sides of the chicken with this marinade. Let chicken marinate in the refrigerator for at least 2 hours.
Preheat oven to 275. Spray or very lightly oil your bakeware.
Place the marinated chicken in your bakeware, and place in oven for 30 minutes.
Remove and sprinkle chicken with grated parmesan cheese and place back in the oven for another 13-15 minutes.
Remove from oven and garnish each chicken with a rosemary sprig. Enjoy!

Nutrition Facts : Calories 232.8, Fat 8.4, SaturatedFat 2.5, Cholesterol 75.8, Sodium 496.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 30.6

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