Chicken With Butter Rosemary Sauce For Recipe 4

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Chicken with Butter Rosemary Sauce for 4

Barbara Semple

By
@BJSemple

My new hubby loves things cooked with fresh herbs, this one is one of his favorites that I made for him last night.


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

30 Min

Ingredients

3 Tbsp
all purpose flour
1 1/2 tsp
minced fresh rosemary
1 1/2 tsp
rubbed sage
3/4 tsp
salt
1/2 tsp
pepper
4
boneless chicken breast halves (1-1/2 lbs.)
2 Tbsp
olive oil (divided)
10
garlic cloves chopped in small pieces
1/2 c
chopped onion
1/4 tsp
crushed red pepper flakes
1/4 c
white wine or reduced sodium chicken broth
1 1/4 c
reduced sodium chicken broth
1 Tbsp
melted butter
3 Tbsp
minced fresh parsley

Directions Step-By-Step

1
In a large resealable bag combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat.
In a large nonstick skillet, brown chicken in 1 Tbs.oil over medium heat for 4 min on each side. Transfer to an 8 in. square baking pan coated with cooking spray. Bake uncovered at 325 for 15 minutes.
2
Meanwhile, in the same skillet, saute the garlic, onion and red papper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth, bring to a boil. Boil until wine is reduced by half, about2-3 minutes.Stir in the rest of the chicken broth, bring to a boil. Boil until the broth is reduced by half, about 7-8 minutes. Remove from the heat.
3
Combine melted butter and remaining flour; whisk into skillet. Return to heat, Bring to a boil, cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.
4
I served this with small dinner salad, homemade rice pilaf,and fresh cooked brocolli...

About this Recipe

Course/Dish: Chicken