Chicken with Rosemary Butter Sauce
Chicken with Rosemary Butter Sauce
https://www.yummly.com/#recipe/Chicken-with-Rosemary-Butter-Sauce-2115825
210 calories, fat 35%DV 23g, protein 2%DV 1g
This delicious dish can be made in about 20 minutes and only dirties one pot! And a sauce made with butter and cream-how could you possibly go wrong there?
This chicken is nice enough for company, but easy enough for a weeknight meal. My kind of dinner!
I recommend a side of rice, potatoes or pasta to go with the creamy rosemary and butter pan gravy.
In fact, it’s not a bad idea to double the sauce so you have some to spoon over your chosen side dish.
Add some grilled or steamed veggies (we like green beans!) and you’ve got a fabulous meal in almost no time.
Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!
Ingredients
4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary
Instructions
In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.
https://www.yummly.com/#recipe/Chicken-with-Rosemary-Butter-Sauce-2115825
210 calories, fat 35%DV 23g, protein 2%DV 1g
This delicious dish can be made in about 20 minutes and only dirties one pot! And a sauce made with butter and cream-how could you possibly go wrong there?
This chicken is nice enough for company, but easy enough for a weeknight meal. My kind of dinner!
I recommend a side of rice, potatoes or pasta to go with the creamy rosemary and butter pan gravy.
In fact, it’s not a bad idea to double the sauce so you have some to spoon over your chosen side dish.
Add some grilled or steamed veggies (we like green beans!) and you’ve got a fabulous meal in almost no time.
Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!
Ingredients
4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary
Instructions
In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.