CHICKEN WITH CREAMY ROSEMARY SAUCE
An easy creamy chicken recipe with a rosemary sauce that is to die for!
Provided by Marianne
Number Of Ingredients 8
Steps:
- If you have two large chicken breasts, slice each one in in half horizontally in order to make four cutlets total.
- In a large skillet over medium high heat, add the olive oil. Let the olive oil heat up, then add the chicken to the pan.
- Cook the chicken for four minutes without moving it around in the pan. Then flip each piece and cook it for another four minutes. Set aside on a clean plate.
- In the same pan, add all remaining ingredients (butter, cream, broth, garlic, black pepper, and rosemary) and stir to combine, making sure to break up any bits and pieces left in the pan from cooking the chicken to combine those into the sauce as well.
- Stirring occasionally, let the sauce simmer and reduce for about 5 minutes.
- Add the chicken back to the pan and ladle the sauce over it. Allow it to warm in the simmering sauce for 1 min.
- Remove the pan with the chicken and creamy rosemary sauce from the heat and serve over pasta, rice, zoodles, or cauliflower rice! Optional: Top with a few sprigs of fresh rosemary for garnish.
Nutrition Facts : Calories 580 kcal, ServingSize 1 serving
ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
ROSEMARY CHICKEN
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
Nutrition Facts :
BEST ROSEMARY CHICKEN
This is a terrific recipe for anyone who cooks for one or two people. Plus, it can easily be doubled to feed more. It is perfect for fast-paced weekdays and makes a complete meal when served with buttered beans and rolls. -Luke Armstead, Oregon City, Oregon
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 74mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CREAMY ROSEMARY DILL CHICKEN
Make and share this Creamy Rosemary Dill Chicken recipe from Food.com.
Provided by Babushka
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Lightly salt chicken on both sides.
- Place chicken in lightly greased baking dish.
- Pour half and half into saucepan and begin to heat on low.
- Add cheeses while stirring.
- When cheeses are melted add the seasonings. Mix well.
- Slowly add flour, 2 tbsp at a time stir 2 minutes, and allow mixture to thicken.
- Mixture should be thickened but still pourable. Pour over chicken breasts and bake covered 30minutes.
- Remove covering and bake 10 more minutes.
- Reccommended to serve over bed of cooked spinach.
Nutrition Facts : Calories 358.7, Fat 22.4, SaturatedFat 9.5, Cholesterol 122.3, Sodium 251.7, Carbohydrate 2.5, Sugar 0.2, Protein 35.2
BLISSFUL ROSEMARY CHICKEN
An elegant and intensely flavorful way to prepare chicken breasts: roll with prosciutto and cheese, skewer with rosemary sprigs, and marinate (or not).
Provided by CHEFSINGLEDAD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
- In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
- Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
- Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 3.4 g, Cholesterol 112.7 mg, Fat 29.8 g, Fiber 0.6 g, Protein 35 g, SaturatedFat 9.9 g, Sodium 639.5 mg, Sugar 0.8 g
ROSEMARY CHICKEN
Make and share this Rosemary Chicken recipe from Food.com.
Provided by Theresa Thunderbird
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute chicken with garlic and mushrooms in butter until chicken is fully cooked.
- Add remaining ingredients, except rice and sour cream.
- Bring to a boil.
- Stir in rice, cover and let stand 5 minutes.
- Stir in sour cream.
Nutrition Facts : Calories 356.1, Fat 13.4, SaturatedFat 7.8, Cholesterol 60.8, Sodium 319.5, Carbohydrate 33.6, Fiber 1.4, Sugar 1.2, Protein 19.2
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- Heat a cast iron skillet (or other oven-safe skillet) oven medium high heat. Add the butter to the skillet and heat until it foams. Add the chicken pieces, skin-side down, and cook until the skin is golden brown and crispy, 7-8 minutes. Remove the chicken from the pan using tongs and set aside.
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- Season both sides of chicken breasts with kosher salt and fresh pepper. Place 2 tablespoons of flour on a plate and lightly dust both sides of chicken, evenly coating. Shake off any excess.
- In a large frying pan, heat 2 tablespoons of olive oil over medium high heat until shimmering, but not smoking. Add chicken breasts and sear on the first side (don't peek!) about 3-4 minutes. Check to see if it's golden brown, then flip. Cook another 3-4 minutes and then place on a prepared metal cooling rack over paper towels. Cover chicken breasts with tin foil.
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