Chicken Breasts with Rosemary |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is so easy to make and can be served over pasta, rice, etc. Ingredients:
6 boneless skinless chicken breasts |
salt & pepper |
1/3 cup flour |
2 tablespoons butter |
1/2 cup chicken stock |
1/2 teaspoon dried rosemary |
1 cup 35% cream |
1 tablespoon dijon mustard |
Directions:
1. Pat chicken dry and season lightly with salt& pepper.
2. Dip chicken in flour and shake of excess.
3. Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
4. Remove from pan.
5. Discard any fat from the pan; return pan to heat.
6. Add chicken stock and rosemary.
7. Cook 2 minutes.
8. Add cream and mustard.
9. Bring to a boil.
10. Cook 4-5 minutes until slightly thickened.
11. Season to taste with salt and pepper.
12. Return chicken to pan.
13. Coat with sauce and heat thoroughly.
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