Chicken With Rosemary Sauce Recipes

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CHICKEN WITH ROSEMARY BUTTER SAUCE



Chicken with Rosemary Butter Sauce image

This elegant rosemary chicken requires minimal effort but will win you major compliments. You'll love the mellow sauce! -Connie McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (6 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Steps:

  • In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to 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 3 tablespoons butter until blended. Serve sauce with chicken.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 183mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.

CHICKEN WITH CREAMY ROSEMARY SAUCE



Chicken with Creamy Rosemary Sauce image

An easy creamy chicken recipe with a rosemary sauce that is to die for!

Provided by Marianne

Number Of Ingredients 8

1 lb boneless, skinless chicken breasts (2 large chicken breasts OR 4 cutlets)
4 Tablespoons butter
1 1/2 Tablespoons olive oil
1 1/2 cup heavy cream (aka heavy whipping cream)
3/4 cup chicken broth
2 cloves garlic (minced)
1/2 teaspoon black pepper (ground)
2 Tablespoons fresh Rosemary (chopped)

Steps:

  • If you have two large chicken breasts, slice each one in in half horizontally in order to make four cutlets total.
  • In a large skillet over medium high heat, add the olive oil. Let the olive oil heat up, then add the chicken to the pan.
  • Cook the chicken for four minutes without moving it around in the pan. Then flip each piece and cook it for another four minutes. Set aside on a clean plate.
  • In the same pan, add all remaining ingredients (butter, cream, broth, garlic, black pepper, and rosemary) and stir to combine, making sure to break up any bits and pieces left in the pan from cooking the chicken to combine those into the sauce as well.
  • Stirring occasionally, let the sauce simmer and reduce for about 5 minutes.
  • Add the chicken back to the pan and ladle the sauce over it. Allow it to warm in the simmering sauce for 1 min.
  • Remove the pan with the chicken and creamy rosemary sauce from the heat and serve over pasta, rice, zoodles, or cauliflower rice! Optional: Top with a few sprigs of fresh rosemary for garnish.

Nutrition Facts : Calories 580 kcal, ServingSize 1 serving

CHICKEN WITH ROSEMARY-ONION SAUCE



Chicken with Rosemary-Onion Sauce image

"This is a great dish to serve guests because it tastes like you fussed," writes Donna Roberts of Shumway, Illinois. "There is nothing more aromatic or flavorful than chicken with rosemary."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons butter, divided
1 medium onion, chopped
1 garlic clove, minced
4 teaspoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup fat-free milk
1 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in 1 teaspoon butter. Transfer to an 11x7-in. baking dish coated with cooking spray. , In the same skillet, saute onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Add rosemary. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 501mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

MARINATED ROSEMARY CHICKEN



Marinated Rosemary Chicken image

This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 6

1/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
1 broiler/fryer chicken (3 pounds), cut up and skin removed

Steps:

  • In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 312mg sodium, Carbohydrate 2g carbohydrate, Fiber 0 fiber), Protein 23g protein. Diabetic Exchange

CHICKEN WITH ROSEMARY SAUCE



Chicken with Rosemary Sauce image

Make and share this Chicken with Rosemary Sauce recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
salt & pepper
1/4 cup flour
3 tablespoons butter
3/4 cup chopped onion
1 clove garlic, minced
1 teaspoon dried rosemary, crumbled
1 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

Steps:

  • Between two sheets of plastic wrap, pound chicken breasts thin.
  • Preheat oven to 325 degrees.
  • Lightly salt and pepper chicken, then dredge in flour.
  • Melt butter in skillet over medium heat.
  • Add chicken and cook until light brown, about 3 minutes per side.
  • Transfer chicken to glass baking dish.
  • Add onions, garlic and rosemary to same skillet and cook until onions soften, stirring often for about 5 minutes.
  • Add 1 T flour and stir for 2 minutes.
  • Combine broth& milk and mix into onion mixture and stir until thick.
  • Pour over chicken.
  • Cover and bake until done, about 15 to 20 minutes.

Nutrition Facts : Calories 561.3, Fat 23.1, SaturatedFat 13.3, Cholesterol 191.2, Sodium 499.5, Carbohydrate 24.9, Fiber 1.6, Sugar 2.8, Protein 60.6

CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE



Chicken with Roasted Lemon and Rosemary Sauce image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

5 large lemons
Gray salt
6 boneless chicken breast halves, skin on
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds small new potatoes, such as red bliss, halved
4 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 cups double-strength chicken stock, or 4 cups canned low-salt chicken broth boiled until reduced by half
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon unsalted butter, optional
Rosemary sprigs, for garnish

Steps:

  • Preheat the broiler.
  • Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.
  • Reduce oven temperature to 425 degrees F.
  • Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
  • Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
  • Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs

CHICKEN WITH TOMATO ROSEMARY SAUCE



Chicken With Tomato Rosemary Sauce image

Oh my, this was made as a family dinner, but it is company worthy! Out of desperation, I pulled the recipe off the back of the College Inn chicken broth can and all I can say is "OH MY"!

Provided by Chicagoland Chef du

Categories     Chicken Breast

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 -2 skinless chicken breast half
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup dry white wine, chardonnay
14 1/2 ounces chicken broth, can or 14 1/2 ounces stock
1/2 cup canned tomato, diced (to taste)
1/2 teaspoon sugar
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1/2 cup heavy cream or 1/2 cup half-and-half cream
1 green onion, sliced with tender green part

Steps:

  • Preheat oven to 350°F.
  • Melt butter and heat w/ EVOO in a skillet.
  • Sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
  • In the mean time, add white wine to skillet and reduce by half.
  • Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
  • Add cream/ half & half and reduce liquid to desired thickness. This may take an additional 10 minutes or longer. Add onions and wilt, and serve.
  • Serve over chicken breasts w/ buttered noodles or rice.

Nutrition Facts : Calories 481.5, Fat 36.6, SaturatedFat 18.9, Cholesterol 131, Sodium 874.7, Carbohydrate 8, Fiber 0.8, Sugar 4, Protein 20

ROSEMARY CHICKEN WITH TOMATO SAUCE



Rosemary chicken with tomato sauce image

This Italian-style casserole will warm you up, and it's great value too

Provided by Good Food team

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 red onion, finely sliced
3 garlic cloves, sliced
2 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers, drained
75ml red wine (optional)

Steps:

  • Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
  • In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

Nutrition Facts : Calories 275 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.09 milligram of sodium

ROSEMARY CHICKEN



Rosemary Chicken image

A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice
2 tablespoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
Hot cooked rice and fresh rosemary, optional

Steps:

  • In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

Nutrition Facts :

CHICKEN BREASTS IN ROSEMARY PAN SAUCE



Chicken Breasts in Rosemary Pan Sauce image

Make and share this Chicken Breasts in Rosemary Pan Sauce recipe from Food.com.

Provided by Bizzy-Bee

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
salt
pepper
1 1/2 tablespoons olive oil
2 garlic cloves, minced (jarred is fine)
1 cup low sodium chicken broth
1 teaspoon dried rosemary
1 teaspoon white wine or 1 teaspoon fresh lemon juice
1 teaspoon butter (Smart Balance works great too)

Steps:

  • Place chicken breasts between plastic wrap and pound with a meat mallet to a 1/2" thickness. Sprinkle both sides of the chicken evenly with salt and pepper.
  • Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan and keep warm.
  • Add garlic to pan and cook 1 minute, stirring constantly. Add broth and rosemary; bring to a boil while scraping up any browned bits. Cook approximately 3 minutes, until mixture is reduced to 1/2 cup. Remove pan from heat and add wine or lemon juice and butter, stirring until butter melts. Serve sauce over chicken.

Nutrition Facts : Calories 201.4, Fat 9.5, SaturatedFat 2.1, Cholesterol 78, Sodium 163.8, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 26.4

ROAST CHICKEN WITH ROSEMARY



Roast Chicken with Rosemary image

When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!

Provided by LILQUIZ

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 6

Number Of Ingredients 4

1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
¼ cup chopped fresh rosemary

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
  • Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g

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