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Ingredients
| chicken breasts: 6 breasts |
| salt |
| black pepper |
| all-purpose flour (unsifted): 1/3 cup |
| salted butter: 2 Tbl |
| chicken stock: 1/2 cup |
| dried rosemary: 1/2 tsp |
| light whipping cream (fluid): 1 cup |
| Dijon mustard: 1 Tbl |
Chicken Breasts with Rosemary
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Pat chicken dry and season lightly with salt& pepper.
- Dip chicken in flour and shake of excess.
- Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
- Remove from pan.
- Discard any fat from the pan; return pan to heat.
- Add chicken stock and rosemary.
- Cook 2 minutes.
- Add cream and mustard.
- Bring to a boil.
- Cook 4-5 minutes until slightly thickened.
- Season to taste with salt and pepper.
- Return chicken to pan.
- Coat with sauce and heat thoroughly.