CHICKEN WITH ROSEMARY BUTTER SAUCE
Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!
Provided by Danelle
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
- Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
- Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.
Nutrition Facts : Calories 403 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 304 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHICKEN WITH ROSEMARY BUTTER SAUCE
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
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 ROSEMARY BUTTER SAUCE FOR 2
This simply elegant entree for two requires a minimum of effort but will win you compliments. You'll love the mellow sauce! -Connie L McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Add wine to the 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 butter until blended. Serve with chicken.
Nutrition Facts : Calories 351 calories, Fat 25g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 148mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
FOUR CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE RECIPE BY TASTY
Here's what you need: '00' grade pasta flour, eggs, ricotta cheese, cream cheese, grated mozzarella cheese, grated cheddar cheese, fresh parsley leaf, salt, pepper, fresh rosemary, butter, pine nuts
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
- When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
- While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
- On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you're ready for it.
- On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (⅓-¾ inch) gap in all directions.
- Brush the pasta that's surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
- Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
- Dust these pieces with flour and repeat from step 4 using the other half of the dough.
- Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
- Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
- Enjoy!
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