This recipe comes from Taste of Home magazine. I've had it in my recipe binder for a while now and was in need of a chicken recipe this past week. I'm not a sauce master yet, but this has been my best yet. The sauce was good on the chicken but it was AH-MAZING on white rice. Enjoy!
Ingredients
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, divided
1/4 cup white wine or chicken broth
1/4 cup heavy whipping cream
1-1/2 teaspoons minced fresh rosemary
Directions
In a skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. 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 sauce with chicken. Yield: 2 servings.
Subsequently, after spending many hours on the internet at last We have uncovered an individual that definitely does know what they are discussing many thanks a great deal wonderful post basmati rice recipe.
This sounds absolutely amazing and I love how simple it is to make. I'll definitely be trying this out this week!!
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ReplyDeleteSubsequently, after spending many hours on the internet at last We have uncovered an individual that definitely does know what they are discussing many thanks a great deal wonderful post basmati rice recipe.
ReplyDeleteI have made this many times. I triple the sauce and serve with pasta or rice. Quick and easy meal. Tastes great!
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