CREAMY DIJON ROSEMARY CHICKEN
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
Categories Main Course
Time 25m
Number Of Ingredients 10
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
CREAMY ROSEMARY CHICKEN RECIPE
Try this Creamy Rosemary Chicken when you want juicy, creamy chicken that gets better with each bite. Prepare this delicious entree with your favorite sides to have a full meal ready to eat.
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 394 kcal, Carbohydrate 12 g, Protein 28 g, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 143 mg, Sodium 938 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
CHICKEN WITH CREAMY ROSEMARY SAUCE
An easy creamy chicken recipe with a rosemary sauce that is to die for!
Provided by Marianne
Number Of Ingredients 8
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.
Nutrition Facts : Calories 580 kcal, ServingSize 1 serving
BEST ROSEMARY CHICKEN
This is a terrific recipe for anyone who cooks for one or two people. Plus, it can easily be doubled to feed more. It is perfect for fast-paced weekdays and makes a complete meal when served with buttered beans and rolls. -Luke Armstead, Oregon City, Oregon
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 74mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CREAMY ROSEMARY DILL CHICKEN
Make and share this Creamy Rosemary Dill Chicken recipe from Food.com.
Provided by Babushka
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Lightly salt chicken on both sides.
- Place chicken in lightly greased baking dish.
- Pour half and half into saucepan and begin to heat on low.
- Add cheeses while stirring.
- When cheeses are melted add the seasonings. Mix well.
- Slowly add flour, 2 tbsp at a time stir 2 minutes, and allow mixture to thicken.
- Mixture should be thickened but still pourable. Pour over chicken breasts and bake covered 30minutes.
- Remove covering and bake 10 more minutes.
- Reccommended to serve over bed of cooked spinach.
Nutrition Facts : Calories 358.7, Fat 22.4, SaturatedFat 9.5, Cholesterol 122.3, Sodium 251.7, Carbohydrate 2.5, Sugar 0.2, Protein 35.2
ROSEMARY CHICKEN
Make and share this Rosemary Chicken recipe from Food.com.
Provided by Theresa Thunderbird
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute chicken with garlic and mushrooms in butter until chicken is fully cooked.
- Add remaining ingredients, except rice and sour cream.
- Bring to a boil.
- Stir in rice, cover and let stand 5 minutes.
- Stir in sour cream.
Nutrition Facts : Calories 356.1, Fat 13.4, SaturatedFat 7.8, Cholesterol 60.8, Sodium 319.5, Carbohydrate 33.6, Fiber 1.4, Sugar 1.2, Protein 19.2
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g
CREAMY PASTA WITH ROSEMARY CHICKEN
A delicious, creamy pasta dish that is simple to make despite the long directions. The base is thin pasta coated with a creamy garlic-butter sauce. Add to that tender chunks of chicken that have been marinated in olive oil and rosemary, then sautéed until golden. This recipe is the perfect size for 2, but can be easily multiplied to serve guests. If you multi-task well, this can be a 30 minute recipe (not including marination time) in which you begin sautéeing the chicken, then cook the sauce and boil the pasta all at the same time.
Provided by Asma6319
Categories One Dish Meal
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 23
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.
PORTABELLA CHICKEN WITH CREAMY ROSEMARY SAUCE
This recipe is for Rise, who loves the chicken served at Applebees. I hope you like this just as well! :)
Provided by PalatablePastime
Categories Chicken Breast
Time 24m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 551.7, Fat 36.1, SaturatedFat 18.7, Cholesterol 162.6, Sodium 147.3, Carbohydrate 8.3, Fiber 1, Sugar 1.9, Protein 28.9
ROSEMARY'S CREAMY LOW FAT CHICKEN SOUP
Perfect for a cold winter night, healthy and delicious! Warms you body and soul, without tons of calories. I put this together spur of the moment, so good I had to record it for posterity. As with any soup recipe, you can use whatever veggies you have on hand... fresh or frozen, and can add just a handful (1/2 - 1 cup) of rice (50 minutes before it's done simmering) or pasta (8-12 minutes before it's done)if you like. This is a "loose" recipe as I don't measure much...would be easy to increase or reduce amounts to make as much as you want. Please use organic ingredients as much as possible, tastes better and is better for the earth and your body. The flavor of this soup is amazing, a must have!
Provided by QueenAstroPirate
Categories Chowders
Time 2h30m
Yield 12 Bowls, 12 serving(s)
Number Of Ingredients 18
Steps:
- Fill Large soup pot (with tight-fitting lid) 2/3 full of water, should be around 12 cups.
- Add chicken, cover and bring to a Boil.
- Reduce heat to a slow simmer.
- Add garlic cloves & carrots, 1 cup onion, 1/4 cup Fresh Rosemary (or 2 Tbsp dried rosemary), 1 Tbsp dried Italian Herb Blend, 2 Tsp dried Thyme (or 2 Tbsp fresh Thyme), 2 Tsp Garlic Powder, 2 Tsp Onion Powder, Bay Leaves, Salt and White Pepper.
- Cover Pot and slowly simmer for 1-2 hours (more time = more flavor, cook at least until the chicken is cooked through and the juices run clear), stirring occasionally.
- Remove cooked chicken breasts (over a plate to catch the juices) QUICKLY slice lengthwise with a knife, and then shred the meat with a fork. Return meat and juices to pot.
- Add potatoes, corn, and rest of herbs & seasonings (reserve just a pinch of fresh rosemary).
- Cover pot and slowly simmer until potatoes are cooked through and soft, about 15 minutes.
- Wisk together milk, sour cream and cornstarch in a separate bowl. Make sure cornstarch is dissolved fully.
- Add milk mixture to soup pot, along with the last pinch (about 1 Tsp) of fresh rosemary. Stir slowly but continuously, uncovered, over low heat just until it reaches a boil.
- Turn heat off and recover pot, allow to stand for 10 minutes.
- Serve and enjoy the goodness!
Nutrition Facts : Calories 110.6, Fat 2.2, SaturatedFat 1.2, Cholesterol 17.4, Sodium 635.8, Carbohydrate 15.9, Fiber 1.9, Sugar 4.7, Protein 7.7
CREAMY ROSEMARY CHICKEN WRAPS
Make and share this Creamy Rosemary Chicken Wraps recipe from Food.com.
Provided by jbeuke
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Coat pan with non-stick spray and once it is hot heat onions, rosemary and garlic until you smell the aroma.
- Add chicken saute until cooked.
- Add mushrooms and tomato's and heat until the tomatos start to peel. Reduce heat and mix in the sour cream until well coated and creamy.
- Heat wraps until soft and place half of the mix in each and wrap.
- Serve hot.
Nutrition Facts : Calories 279.2, Fat 19, SaturatedFat 9.5, Cholesterol 71.7, Sodium 80.6, Carbohydrate 9.4, Fiber 1.4, Sugar 3.1, Protein 18.3
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CREAMY ROSEMARY CHICKEN - THE DIZZY COOK
From thedizzycook.com
Ratings 27Calories 311 per servingCategory Dinner
- Season both sides of chicken breasts with kosher salt and fresh pepper. Place 2 tablespoons of flour on a plate and lightly dust both sides of chicken, evenly coating. Shake off any excess.
- In a large frying pan, heat 2 tablespoons of olive oil over medium high heat until shimmering, but not smoking. Add chicken breasts and sear on the first side (don't peek!) about 3-4 minutes. Check to see if it's golden brown, then flip. Cook another 3-4 minutes and then place on a prepared metal cooling rack over paper towels. Cover chicken breasts with tin foil.
- In the same pan, add 2 tablespoons of butter (unless you have a lot of leftover oil), and melt over medium heat, scraping up some of the browned bits from the chicken. Add minced garlic and stir until softened and fragrant, about a minute. Then add chicken broth and fresh rosemary and bring to a simmer. Once slightly reduced, add the heavy cream and continue to simmer until thick enough to coat your stirring spoon. Taste and adjust any seasonings, adding salt and pepper as needed.
- Return the chicken breasts to the pan with the cream sauce and add chopped fresh parsley. Serve immediately.
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