Creamy Dijon Rosemary Chicken
This Creamy Dijon Rosemary Chicken features succulent chicken breasts in a rich, creamy sauce with rosemary, Dijon mustard, and garlic.
Equipment
- large skillet
Ingredients
Chicken and Sauce
- 2 large chicken breasts, cut in half lengthwise
- flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 sprigs fresh rosemary
- 0.5 cup white wine
- 3 cloves garlic, minced
- 3 tablespoons Dijon mustard
- 1 cup heavy/whipping cream
- salt & pepper to taste
Instructions
Cooking Instructions
- 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 minutes 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
Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 30gFat: 32gSaturated Fat: 16gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 600mgSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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