Close
Ingredients
| black pepper |
| chicken breasts: 4 breasts (halved) |
| salt |
| all-purpose flour (unsifted): 1/4 cup |
| salted butter: 3 Tbl |
| onions (chopped): 3/4 cup |
| garlic: 1 clove (minced) |
| dried rosemary: 1 tsp (crumbled) |
| all-purpose flour (unsifted): 1 Tbl |
| chicken broth: 1/2 cup |
| 2% milk: 1/2 cup |
Chicken with Rosemary Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
2 serving(s)
Tags
- Between two sheets of plastic wrap, pound chicken breasts thin.
- Preheat oven to 325 degrees.
- Lightly salt and pepper chicken, then dredge in flour.
- Melt butter in skillet over medium heat.
- Add chicken and cook until light brown, about 3 minutes per side.
- Transfer chicken to glass baking dish.
- Add onions, garlic and rosemary to same skillet and cook until onions soften, stirring often for about 5 minutes.
- Add 1 T flour and stir for 2 minutes.
- Combine broth& milk and mix into onion mixture and stir until thick.
- Pour over chicken.
- Cover and bake until done, about 15 to 20 minutes.