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.
DIJON ROSEMARY CHICKEN
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.