Chicken With Creamy Rosemary Sauce Recipes

CREAMY DIJON ROSEMARY CHICKEN

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.

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.

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.

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.

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.