Dijon Rosemary Chicken

IMG_1875Hi there all–We’ve had the same old faithful rosemary plant in the side yard for the last 20 years in the house.  But finally, it got all woody and not so healthy and out it went.  So sad.

So when I wanted make this rosemary chicken, I ran straight to Armstrong Nursery (thanks for the help Mark!) and got sprightly new little rosemary plant and it’s going back in the side yard, hopefully for the next 20 years!

Anyway, I think you’d like this savory tend chicken.  It is full of flavor and the sauce is nice if you serve it over rice.

4 boneless, skinless chicken breasts
Salt & freshly ground pepper
1 tab. olive oil
1 tab. butter
1/4 cup dry white wine
1 tsp. Dijon mustard
1/2 cup chicken stock
1 tsp. cornstarch
1/4 cup cream (or half & half)*
2 tsp. rosemary, chopped fine

Filet the chicken breasts, slicing them horizontal to produce 2 flat filets from each breast.

Add the olive oil and butter to a medium hot skillet.  Don’t let the butter burn!  Drop the chicken breasts into the skillet in two batches and liberally salt and pepper them.  Cook for 2 minutes on each side until they are browned, but not cooked through.

Remove the chicken to a platter.

In the hot pan, add the wine and mustard, and simmer for 1 minute.  Shake the chicken stock with the cornstarch in a small container with a tight fitting lid until there are no lumps.  Stir the stock into the wine mixture until thickens, just a couple minutes.

Sitr in the half and half and rosemary.  Then nestle the chicken back into the pan and cover it with a lid.  Simmer on very low for about 5 minutes until the chicken is tender.

Remove the chicken to a platter and top with the sauce from the pan. Serve it hot and savory.

9 thoughts on “Dijon Rosemary Chicken

    • Hey Daisy– we just grow a couple things in the side yard– I like the hearty ones that don’t need me to take care of them– rosemary, thyme, marjoram (m grows like a weed here!). I usually buy a cheap pot of basil in the summer and set it on the back step to remember to water it– just cut off leaves as we need them. It lasts a couple months. Good luck with your herbs!! and how is your remodel coming along???

  1. Oh I haven’t made this in forever. Is a great recipe and a big hit in the StateEats household. Thanks for the reminder that the classics never go out of style. – Kat

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