Real Recipes From Real Home Cooks ®

chicken with butter rosemary sauce for 4

★★★★★ 1
a recipe by
Barbara Semple
Tacoma, WA

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

★★★★★ 1
serves 4
prep time 15 Min
cook time 30 Min

Ingredients For chicken with butter rosemary sauce for 4

  • 3 Tbsp
    all purpose flour
  • 1 1/2 tsp
    minced fresh rosemary
  • 1 1/2 tsp
    rubbed sage
  • 3/4 tsp
  • 1/2 tsp
  • 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

How To Make chicken with butter rosemary sauce for 4

  • 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...

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