Sautéed Rosemary Chicken Recipes

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SAUTEED CHICKEN AND APPLES WITH ROSEMARY



Sauteed chicken and apples with rosemary image

One-skillet sautéed chicken and apples with rosemary is a great fall dinner!

Provided by Kathryn Doherty

Categories     Chicken

Time 30m

Number Of Ingredients 9

1/2 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil
1 small sweet onion, thinly sliced (about 1 cup)
2 small red apples, sliced
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
1 heaping tablespoon fresh rosemary, finely chopped, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons apple cider vinegar

Steps:

  • Heat butter and oil in a large saute pan over medium-high heat.
  • Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
  • Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
  • Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
  • Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
  • Serve chicken and apples with extra pan juices and enjoy!

Nutrition Facts : Calories 376 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 54 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 398 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

ROSEMARY CHICKEN



Rosemary Chicken image

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

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
1 ½ teaspoons salt free Cajun seasoning
1 teaspoon fresh rosemary
1 onion, finely diced

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

ITALIAN SAUTEED ROSEMARY BASIL CHICKEN



Italian Sauteed Rosemary Basil Chicken image

This is versatile chicken you can use so many ways. The flavors are light and perfect for summer salads, sandwiches and so much more.

Provided by Claudia Lamascolo

Categories     meat, chicken

Time 30m

Yield 4

Number Of Ingredients 11

2 sprigs of chopped fresh rosemary
2 boneless chicken breasts sliced around 1/2 inch thick
3 cloves minced fresh garlic
2 tablespoons chopped fresh basil
olive oil for cooking
canola oil for cooking
salt, black pepper and cayenne pepper to taste
1/4 cup lemon juice
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon dried or fresh parsley

Steps:

  • Place sliced chicken breasts in a zip lock bag, add the lemon juice, 3 tablespoons olive oil, oregano, basil, and parsley.
  • Marinate overnight or at least 3 hours. Pour out the lemon juice best as you can before saute the chicken.
  • In a large fry pan, add 1 tablespoon olive oil and 2 tablespoons canola oil. Add the garlic, chicken, and rosemary.
  • Saute chicken on both sides until nicely browned around 5 minutes on each side or until juices run clear.
  • Add the fresh basil and toss. Sprinkle with salt, pepper, and cayenne to taste. Drizzle with rest of olive oil and seasonings you like.
  • Perfect to top a garden salad, chicken salads or as your entree with a side of vegetables.

Nutrition Facts :

SKILLET ROSEMARY CHICKEN



Skillet Rosemary Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

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

EASY GARLIC AND ROSEMARY CHICKEN



Easy Garlic and Rosemary Chicken image

A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Provided by Karen Hefner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 2

Number Of Ingredients 5

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g

ROSEMARY CHICKEN



Rosemary Chicken image

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

1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice
2 tablespoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
Hot cooked rice and fresh rosemary, optional

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 :

SAUTEED ROSEMARY CARROTS



Sauteed Rosemary Carrots image

This colorful, fresh-tasting side dish is great with chicken and potatoes but would complement just about any meal. My husband and I cook with many different kinds of herbs and have found rosemary to be delightful with carrots.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 pounds carrots, sliced
1 tablespoon olive oil
1 small green pepper, finely chopped
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • In a large skillet, saute carrots in oil until crisp-tender. Add green pepper; saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt and pepper.

Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

BEST ROSEMARY CHICKEN



Best Rosemary Chicken image

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

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 tablespoon lemon juice
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper

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

ROSEMARY CHICKEN



Rosemary Chicken image

Make and share this Rosemary Chicken recipe from Food.com.

Provided by Jolene Green

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless skinless chicken breast halves
2 teaspoons canola oil
1 tablespoon lemon juice
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

  • Flatten chicken to 1/4 inch thickness.
  • In a nonstick skillet, cook chicken in oil over med-high heat for 3-4 min on each side or until juices run clear.
  • Sprinkle with remaining ingrediants.

Nutrition Facts : Calories 174.8, Fat 6.1, SaturatedFat 0.8, Cholesterol 68.4, Sodium 77.2, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 27.4

SAUTEED CHICKEN BREASTS WITH FENNEL AND ROSEMARY



Sauteed Chicken Breasts With Fennel and Rosemary image

The flavors of fennel, garlic, and rosemary married with chicken. The original recipe appeared in Food and Wine and later reprinted on another site. This is my own rendition designed to be both WW point friendly and core. This works really well with steamed carrots, polenta or mashed potatoes.

Provided by justcallmetoni

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons olive oil, separated
1 large fennel bulb, cut into 1/2-inch slices (about 1 1/4 pounds, use 2 smaller heads if need be)
2 teaspoons dried rosemary or 2 tablespoons fresh rosemary, crumbled
1/4 teaspoon salt
2/3 cup fat free chicken broth
4 boneless skinless chicken breasts (about 1 1/3 pounds in all)
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
2 tablespoons chopped flat leaf parsley

Steps:

  • In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary.
  • Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
  • Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer.
  • Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.

Nutrition Facts : Calories 200.8, Fat 7.9, SaturatedFat 1.3, Cholesterol 75.5, Sodium 472.2, Carbohydrate 5.8, Fiber 2.4, Sugar 0.1, Protein 26.2

BRAISED CHICKEN WITH ROSEMARY, CHICKPEAS AND SALTED LEMON



Braised Chicken With Rosemary, Chickpeas and Salted Lemon image

This stew takes inspiration from long-simmered tagine dishes with many layers of flavors. In this weeknight version, a broth seasoned with salted lemon, rosemary and tomatoes bathes the chicken and chickpeas, making a lovely, hearty stew. For a bold and bright finish, lemon slices quick-pickled in juice and salt are added to the stew. A handful of hearty greens, a scattering of fresh herbs and a spoon of creamy yogurt ensures every bite is rich and flavorful. Serve over steamed couscous or with thick slices of crusty bread for dipping.

Provided by Yewande Komolafe

Categories     dinner, weekday, poultry, soups and stews, main course

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds whole chicken legs or bone-in, skin-on thighs
1 lemon, halved lengthwise
1 teaspoon kosher salt, plus more to taste
2 tablespoons olive oil, plus more as needed
1 medium onion, peeled and thinly sliced
4 garlic cloves, smashed
1 fresh rosemary sprig
1/2 cup dry white wine
1 (15-ounce) can whole peeled tomatoes
1 (15-ounce) can chickpeas, rinsed
Black pepper
4 cups hearty greens like spinach, kale or mustard greens, trimmed and torn
1 cup mix of fresh herbs like dill, parsley and mint
Full-fat Greek yogurt, for serving

Steps:

  • If using whole chicken legs, cut the joint just enough to bend the leg, and make a deep, 2-inch-long cut on the meat without cutting all the way through.
  • Cut one half of the lemon crosswise into 1/8-inch-thick half moons. Transfer them to a medium bowl. Sprinkle with 1 teaspoon salt and use a fork to lightly crush the slices and release the juice. Cut the other lemon half into wedges for serving.
  • Pat the chicken pieces dry and season both sides with salt. In a large lidded skillet or Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add the chicken pieces skin-side down, cover, and cook until the skin is golden brown, about 8 to 10 minutes. Flip, cover and cook for another minute or two, then transfer chicken to a plate. If working in batches, add 2 more tablespoons oil to the skillet, sear the remaining chicken legs then transfer them to the plate.
  • Pour off all but about 2 tablespoons of fat from the pan. Add the onions and sauté until just softened, about 2 minutes, then add the garlic and rosemary and cook until fragrant, about 1 minute. Add the white wine, then add the tomatoes with their juices, crushing the tomatoes with your hands as you go. Rinse the tomato can with 1 cup water. Add the water and the chickpeas to the pan. Season lightly with salt and black pepper.
  • Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, 15 to 18 minutes.
  • Uncover the pot and transfer the chicken to bowls or a large rimmed serving platter. Add the sliced lemon plus any accumulated juices to the pot, increase the heat to medium-high and allow to thicken slightly, 2 to 3 minutes. Discard the rosemary stem, then stir in the hearty greens, remove from heat and season with additional salt if needed.
  • To serve, spoon the stew over the chicken legs, top with a handful of the herbs, yogurt and fresh lemon wedges for squeezing. Drizzle with olive oil, if desired, and serve with steamed couscous or slices of crusty bread for dipping.

CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE



Chicken with Sauteed Pears and Rosemary Sauce image

Categories     Milk/Cream     Chicken     Fruit     Sauté     Low Sodium     Apple     Pear     Rosemary     Marsala     Red Wine     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

3 tablespoons plus 2 teaspoons vegetable oil
1/2 cup chopped onion
1 tablespoon minced garlic
2 cups apple juice
1/2 cup red wine
2 tablespoons balsamic vinegar
2 tablespoons dried rosemary
1 teaspoon fresh thyme or 1/2 teaspoon dried
Pinch of dried crushed red pepper
1/2 cup whipping cream
1 Bosc pear, quartered, cored, thinly sliced
4 skinless boneless chicken breast halves
1/4 cup Marsala

Steps:

  • Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
  • Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
  • Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.

MARINATED ROSEMARY CHICKEN



Marinated Rosemary Chicken image

This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!

Provided by Beverly Auguadro

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 7

Number Of Ingredients 9

2 (2 to 3 pound) whole chicken
2 bunches fresh parsley, chopped
1 bunch fresh thyme
6 tablespoons dried rosemary
3 tablespoons grated lemon zest
12 cloves crushed garlic
3 tablespoons ground black pepper
1 cup olive oil
1 cup white wine

Steps:

  • To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
  • Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.

Nutrition Facts : Calories 744 calories, Carbohydrate 8.3 g, Cholesterol 138.6 mg, Fat 56.1 g, Fiber 3.4 g, Protein 45.2 g, SaturatedFat 11.4 g, Sodium 149.5 mg, Sugar 0.7 g

CHICKEN BREASTS WITH ROSEMARY AND LEMON



Chicken Breasts With Rosemary and Lemon image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 whole skinless, boneless chicken breasts, about 3/4 pound each
1/4 cup flour
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
4 garlic cloves, unpeeled
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley

Steps:

  • Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membrane and bits of fat.
  • Dredge the chicken all over in the flour seasoned with salt and pepper.
  • Heat the oil and butter in a heavy skillet large enough to hold the chicken breasts in one layer. Add the chicken pieces, rosemary and garlic. Cook about 4 minutes or until the pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on the other side. Do not cover.
  • Pour off all the fat from the skillet, leaving the chicken, rosemary and garlic in the skillet. Pour in the wine and bring to a boil. Add the lemon juice and parsley. Cover closely and cook 3 minutes longer. Remove and discard the garlic cloves and serve immediately.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 8 grams, Sodium 543 milligrams, Sugar 1 gram, TransFat 0 grams

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SAUTéED CHICKEN BREASTS WITH FENNEL AND ROSEMARY RECIPE - QUICK …
Instructions Checklist. Step 1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the …
From foodandwine.com


ITALIAN SAUTéED CHICKEN WITH LEMON AND ROSEMARY - POPPOP COOKS
2020-05-20 Then salt and pepper the up side, Brown the chicken on both sides . Add the garlic and rosemary. Scoot the chicken around in the Garlic and rosemary to get it infused a little with the flavors. Finish cooking the chicken turning from time to time. Take out the chicken and add the wine. Let it bubble at a fast simmer for about 30 seconds then ...
From poppopcooks.com


10 BEST SAUTEED CHICKEN RECIPES | YUMMLY
2022-05-04 Sauteed Chicken, Mushroom and Zucchini Soup Balancing Cinderella Recipes pepper, chicken broth, fresh flat leaf parsley, oregano, garlic cloves and 11 more Sauteed Chicken And Apples With Rosemary Family Food on the Table
From yummly.com


SAUTEED CHICKEN WITH GARLIC AND ROSEMARY - RECIPE | COOKS.COM
Put chicken in a bowl. Keep 2 tablespoons drippings from skillet. Add garlic and rosemary to skillet. Cook and stir until fragrant, 1 minute. Add broth and vinegar. Increase heat and boil until sauce is reduced to 1/2 cup, scraping up brown bits, 8 minutes. Add salt and pepper to taste. Put chicken juices in skillet. Cover.
From cooks.com


ROSEMARY CHICKEN - DINNER AT THE ZOO
2020-01-29 Add the chicken breasts and cook for 3-5 minutes on each side or until browned. Transfer the chicken to a baking dish coated with cooking spray. In a small bowl, mix together the rosemary, butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken. Bake for 25 minutes or until chicken is cooked through.
From dinneratthezoo.com


SKILLET GARLIC AND ROSEMARY CHICKEN THIGHS RECIPE - DIETHOOD
2016-06-19 Season chicken thighs with salt and pepper on all sides; set aside. Heat olive oil in a large and heavy nonstick skillet or a cast iron skillet over medium-high heat. Add the rosemary and the garlic to the hot oil; cook for 1 minute or until fragrant. Add the chicken thighs and cook uncovered for about 15 minutes.
From diethood.com


PIERRE FRANEY - RECIPES - CHICKEN SAUTé WITH ROSEMARY
1. Sprinkle the chicken pieces with salt and pepper. 2. Heat 2 tablespoons of the butter in one or two heavy skillets and, when it is melted, add the chicken pieces, skin side down. Cook 15 minutes or until golden brown on one side. 3. Turn the pieces and add the chopped rosemary. Cook 10 to 15 minutes longer, turning the pieces occasionally.
From pierrefraney.com


BAKED ROSEMARY CHICKEN [VIDEO] - DINNER, THEN DESSERT
2019-06-26 Preheat the oven and chop up your rosemary sprigs and garlic cloves. Mix all the ingredients together. Set the chicken in a baking pan skin side up. Put it in the oven and roast for 30-35 minutes or until golden brown.
From dinnerthendessert.com


ROSEMARY SAUTEED CHICKEN - RECIPES | COOKS.COM
Season breasts with salt and ... on high. Add chicken.Saute until brown, about 5 minutes ... Add garlic and rosemary to skillet. Cook and stir ... with rosemary. 4 servings.
From cooks.com


CHICKEN WITH ROSEMARY WINE SAUCE - GIRL GONE GOURMET
2015-01-23 Turn each piece over and let it cook another 2-3 minutes. Remove the chicken from the pan and set aside. Toss the onions in the pan and cook for about 2-3 minutes just until they start to soften. Toss in the garlic and give it all a stir. Let it cook another minute or so. Add the butter to the pan and let it melt.
From girlgonegourmet.com


PAN-ROASTED ROSEMARY CHICKEN RECIPE | BON APPéTIT
2013-11-05 Add chicken, skin side down, and cook until golden brown, about 5 minutes. Step 3 Transfer to oven; roast until an instant-read thermometer inserted …
From bonappetit.com


ROSEMARY CHICKEN RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-07-27 Using a nonstick pan over medium-high heat, cook the breasts until golden brown or for at least 25 minutes. Afterward, transfer to the prepared baking pan. Combine sauce mixture and bake. In a separate bowl, mix the following ingredients: minced rosemary, melted butter, minced garlic, chicken broth, and lemon juice.
From sweetandsavorymeals.com


SAUTéED CHICKEN WITH LEMON, WHITE WINE AND ROSEMARY RECIPE
2008-01-01 In a 12-inch skillet, heat 1 tablespoon olive oil. In two batches, sauté chicken until golden brown on all sides. Set finished pieces aside on …
From delish.com


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