I definitely agree with the other posters - on the separation of the wine/broth and half and half, and the thinness of the original sauce recipe. If you’ve been here before, you know that every meal is about the sauce for me. Add cream and bring to a boil. I also agree that the sauce is thin without mixing in a little flour to the half and half before adding to the wine/chicken broth reduction. Oxmoor House, 4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce). Boil for 3 – 5 minutes until the sauce … Delicious!!! Info. I triple the sauce and then let it reduce to absorb all of the flavor. I generally double the sauce and add a bit of Wondra flour to it to thicken it. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in … You can't add too much rosemary. Chicken Breast With Rosemary Cream Sauce. Shake off any excess. Unwrap and sprinkle on both sides with pepper. It's fast enough for a weeknight but elegant enough to serve to guests. Cook until the liquid has reduced to ½ c and chicken is cooked through, about 7 minutes. This was quite easy to make, but neither me nor my boyfriend were crazy about this recipe. It's a great use of the resh rosemary bush in my yard or when I have a bit of cream left over from some other recipe. Then flip each piece and cook it for another four minutes. Return chicken and any accumulated juices to the pan. I served it with green beans and rice. Season chicken with salt and pepper and add to hot pan. Cook until the sauce thickens, about 5 minutes, and then remove the sauce from the pot. This was tasty, but I definitely agree with other reviews that the rosemary needs to be increased, and that the sauce needs to be cooked longer and reduced, until thickened. Stir in broth; cook 2 minutes. Sprinkle chicken with salt and pepper. heat; cook and stir until slightly thickened. Sort of a piccata sauce but with rosemary. The meat is juicy and perfectly tender. Cook approximately 3 minutes, until mixture is reduced to 1/2 cup. * Percent Daily Values are based on a 2000 calorie diet. Add the fresh rosemary and chicken broth to the pan, and whisk to incorporate the ingredients. Heat olive oil in a large nonstick skillet over medium-high heat. Remove the chicken to a large platter. It tasted delicious and I would make it again. MyRecipes.com is part of the Allrecipes Food Group. Once the chicken is cooked throughout, remove from the saucepan (and keep hot) before adding the liquid ingredients. Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add garlic to pan and cook 1 minute, stirring constantly. Cook uncovered until the chicken is tender and has reached 165 degrees Fahrenheit on a thermometer (about 10 minutes). Remove to a plate and keep warm. Stir in broth; cook 2 minutes. In a large gallon sized ziplock bag combine the cranberries, olive oil, soy sauce, maple syrup, garlic, rosemary and white wine. Was a nice consistency.. but bland. Prep … This was a very easy recipe to make. Then add chicken back in and simmer for about 5 minutes. March 15, 2020. Step 1. Add green onions, wine, and rosemary; cook 30 seconds. In a large skillet over medium high heat, add the olive oil. Add chicken to pan; cook 3 minutes on each side. The consistency was all off. Add them back in when the sauce is completed and hot. Pin this recipe for Creamy Rosemary Chicken … Chicken pie with our classic rosemary white sauce, yummy! Cook 3-4 minutes on each side until chicken has browned. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. I use bigger chicken breasts too so it takes longer to cook. The sauce was runny, and the half-and-half gave it a strange texture. Add broth and rosemary; bring to a boil while scraping up any browned bits. I probably wouldn't make this again. Perhaps that's why mine doesn't experience the same issues with separating or looking bad. Strain the sauce through a fine-mesh strainer, pressing on the solids with a spatula or wooden spoon. Very easy and delicious! Wine: The rosemary cream sauce in this chicken pasta pairs extremely well with a lightly oaked chardonnay, although a white Burgundy would be a great alternative and will work well with the seared chicken. Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. The sauce tastes like something you'd get at a fine restaurant. (about 10 minutes) Stir in the reserved cloves of roasted garlic. Learn how to cook great Chicken with rosemary butter sauce for 2 . https://www.bbcgoodfood.com/recipes/rosemary-chicken-tomato-sauce Nothing special and like the other reviewers I also thought it was quite bland, even with extra rosemary.