Rosemary Chicken With Cream Sauce Recipe

Name: Rosemary Chicken With Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 to 12 chicken breast tenderloins, unbreaded; Salt and black pepper, to taste; 3 Tbsp. butter; 1 Tbsp. extra virgin olive oil; 1/2 tsp. dried rosemary, crushed slightly; 1/2 tsp. celery seed; 1/2 tsp. dried thyme; 1/2 c. white wine; 1 1/2 c. chicken broth; 2 tsp. cornstarch; 1 c. heavy cream; Cooked noodles or rice; Toasted almonds, optional

Servings: persons

10 to 12 chicken breast tenderloins, unbreaded
Salt and black pepper, to taste
3 Tbsp. butter
1 Tbsp. extra virgin olive oil
1/2 tsp. dried rosemary, crushed slightly
1/2 tsp. celery seed
1/2 tsp. dried thyme
1/2 c. white wine
1 1/2 c. chicken broth
2 tsp. cornstarch
1 c. heavy cream
Cooked noodles or rice
Toasted almonds, optional

1
Sprinkle chicken tenderloins with salt and black pepper. Combine butter and olive oil in heavy skillet.
2
I like to use my electric skillet for this.
3
When moderately hot, add chicken, one at a time.
4
Add rosemary, celery seed, and thyme. Cook until all pieces of chicken are slightly golden.
5
Add additional butter, if needed.
6
Cover and simmer for about 10 minutes. Shake pan from time to time.
7
Uncover and pour in wine and broth.
8
Bring to a boil.
9
Reduce heat to 350 degrees and cover skillet.
10
Cook about 20 minutes or until chicken is tender.
11
Taste and adjust seasoning, if needed.
12
Remove chicken and reserve all cooking liquid.
13
Wrap the chicken in foil to keep warm.
14
Strain cooking liquid and remove fat, then reduce to about half by cooking over medium heat.
15
Just before serving, combine cornstarch and heavy cream. Blend well and stir into warm cooking liquid, stirring until slightly thickened.
16
Return chicken to sauce.
17
Serve over rice or noodles and sprinkle with toasted almonds, if desired.

888

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 to 12 chicken breast tenderloins, unbreaded, Salt and black pepper, to taste, 3 Tbsp. butter, 1 Tbsp. extra virgin olive oil, and more.

Yes, Rosemary Chicken With Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Chicken With Cream Sauce

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