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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Breasts with Rosemary Recipe

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This recipe for Chicken Breasts with Rosemary is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 pieces chicken breasts, skinned and boned
salt and pepper
1/3 c (75 ml) all-purpose flour
2 tbsp. (30 ml) butter
1/2 c (125 ml) chicken stock
1/2 tsp (2 ml) dried rosemary
1 c 35% (250 ml) Real Whipping Cream
1 tbsp. (15 ml) Dijon mustard
Directions:
Directions:
Pat chicken dry and season lightly with salt and pepper. Dip chicken in flour. Shake off any excess flour. heat butter in a large heavy skillet. Cook chicken 4 to 6 min per side or until no longer pink in the center and lightly browned. Remove from pan. Discard any fat from pan. Return pan to heat. Add chicken stock and rosemary. Cook 2 min. Add cream and mustard. Bring to a boil. Cook 4 to 5 min until slightly thickened. Season to taste with salt and pepper. Return chicken to pan. Coat with sauce and heat thoroughly.
Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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