Chicken Breasts With Rosemary

1. 1

   Pat chicken dry and season lightly with salt& pepper.

2. 2

   Dip chicken in flour and shake of excess.

3. 3

   Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.

4. 4

   Remove from pan.

5. 5

   Discard any fat from the pan; return pan to heat.

6. 6

   Add chicken stock and rosemary.

7. 7

   Cook 2 minutes.

8. 8

   Add cream and mustard.

9. 9

   Bring to a boil.

10. 10

    Cook 4-5 minutes until slightly thickened.

11. 11

    Season to taste with salt and pepper.

12. 12

    Return chicken to pan.

13. 13

    Coat with sauce and heat thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.