CHICKEN WITH ROSEMARY BUTTER SAUCE FOR 2
This simply elegant entree for two requires a minimum of effort but will win you compliments. You'll love the mellow sauce! -Connie L McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve with chicken.
Nutrition Facts : Calories 351 calories, Fat 25g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 148mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
CHICKEN WITH ROSEMARY BUTTER SAUCE
This elegant rosemary chicken requires minimal effort but will win you major compliments. You'll love the mellow sauce! -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.
Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 183mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.
- Reduce oven temperature to 425 degrees F.
- Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
- Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
- Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs
CHICKEN WITH ROSEMARY SAUCE
Make and share this Chicken with Rosemary Sauce recipe from Food.com.
Provided by Marie
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 561.3, Fat 23.1, SaturatedFat 13.3, Cholesterol 191.2, Sodium 499.5, Carbohydrate 24.9, Fiber 1.6, Sugar 2.8, Protein 60.6
CHICKEN BREASTS IN ROSEMARY PAN SAUCE
Make and share this Chicken Breasts in Rosemary Pan Sauce recipe from Food.com.
Provided by Bizzy-Bee
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between plastic wrap and pound with a meat mallet to a 1/2" thickness. Sprinkle both sides of the chicken evenly with salt and pepper.
- Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan and keep warm.
- Add garlic to pan and cook 1 minute, stirring constantly. Add broth and rosemary; bring to a boil while scraping up any browned bits. Cook approximately 3 minutes, until mixture is reduced to 1/2 cup. Remove pan from heat and add wine or lemon juice and butter, stirring until butter melts. Serve sauce over chicken.
Nutrition Facts : Calories 201.4, Fat 9.5, SaturatedFat 2.1, Cholesterol 78, Sodium 163.8, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 26.4
ROAST CHICKEN WITH ROSEMARY-ORANGE BUTTER
Steps:
- Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
- Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
- Place rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
- Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.
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CHICKEN WITH ROSEMARY BUTTER SAUCE | REAL FOOD RN
From realfoodrn.com
Cuisine Gluten-Free, Low CarbTotal Time 55 minsCategory Main CourseCalories 390 per serving
- Place the chicken breasts into a suitably sized pan where they can all sit snugly together in a single layer.
- Cover with wine and water and add the rosemary sprigs, black peppercorns. Use the back of your knife to smash the peeled garlic cloves and add them to the pan.
- Place the pan on the heat. As soon as it starts to boil, reduce the heat to moderate so that the chicken is gently poaching. It is useful to use a temperature probe thermometer here to ensure the chicken cooks through safely: mine took approx. 20-22 minutes to reach safe temperature (with the thickest part of a piece being probed with the meat thermometer), but the amount of time will depend on the size of your chicken breasts. There is little room for error with chicken, so a temperature probe thermometer is a great little inexpensive investment.
- Once the chicken breasts have cooked through safely, use tongs to remove them from the liquid and place them on a plate to rest and stay warm. It is best if you cover them with foil.
CHICKEN WITH ROSEMARY BUTTER SAUCE — LET'S DISH RECIPES
From letsdishrecipes.com
4.6/5 (95)Total Time 20 minsCuisine AmericanCalories 403 per serving
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
- Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
- Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.
CHICKEN WITH ROSEMARY BUTTER SAUCE | TASTYCOOKERY
From tastycookery.com
Servings 4Estimated Reading Time 40 secsCategory Chicken
- Add chicken and 1 tbsp. butter to a large skillet and cook for about 4 to 5 minutes on each side or until cooked through. Remove chicken to a plate.
- Add whipping cream and bring the sauce to a simmer. Cook, stirring, for about 3 to 5 minutes or until slightly thickened.
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