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Chicken Breasts with Rosemary
- Course Others
- Prep. Time 0 - 5 mins
- Cooking Time 0 - 20 mins
- Yields 6
Preparation
What You Need
6
pieces
chicken breasts, skinned and boned
Salt
Pepper
1/3 cup
(75 ml)
all-purpose flour
2 tbsp
(30 ml)
butter
1/2 cup
(125 ml)
chicken stock
1/2 tsp
(2 ml)
dried rosemary
1 cup
(250 ml)
35% Real Whipping Cream
1 tbsp
(15 ml)
Dijon mustard
Instructions
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.
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