Vennettos Rosemary Chicken With Dijon Cream Sauce For 2 Recipes
CREAMY DIJON ROSEMARY CHICKEN
Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll be proud of.
Provided by Natasha Bull
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter over medium-high heat in a large skillet.
- Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
- Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
- Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
- Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.
Nutrition Facts : Carbohydrate 5 g, Protein 26 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 161 mg, Sodium 309 mg, Fiber 1 g, Sugar 1 g, Calories 433 kcal, ServingSize 1 serving
VENNETTO'S ROSEMARY CHICKEN WITH DIJON CREAM SAUCE FOR 2
I have a surplus of rosemary growing in the herb garden and today I actively went about searching for a rosemary chicken recipe. Initially I wanted a simple baked chicken but as happens often on the internet, I became sidetracked. This reminds me of a creamy, tangy version of veal piccata. Adapted from thatsmyhome.com. Please use only *fresh* rosemary in this recipe!
Provided by COOKGIRl
Categories Poultry
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- MARINADE: Mix marinade together and add to the chicken breasts. Season with salt and pepper.
- Marinate chicken breasts at least 2 hours or overnight in glass container or plastic "Ziploc" bag.
- Heat 1 tablespoon of olive oil and the butter over medium high heat and sauté chicken breasts, turning several times until browned on each side. Do not overcook.
- Set aside on a serving dish and prepare the cream sauce.
- SAUCE: Over medium high heat in the same pan you used to cook the chicken, add white wine, chicken broth, capers, and cream.
- Use a spatula to scrape up the fond (brown bits) as you heat the mixture, reducing until thickened. DO NOT boil or the cream will curdle. If necessary, reduce heat.
- Whisk in Dijon mustard until sauce is smooth; returning chicken breasts to sauce to reheat. Arrange chicken breasts on platter and spoon sauce over.
- Season with salt and pepper, to taste.
- Garnish chicken with a sprig of fresh rosemary.
- Prep does not include marinating.
Nutrition Facts : Calories 565.8, Fat 33.8, SaturatedFat 13.2, Cholesterol 187.6, Sodium 592.7, Carbohydrate 3.8, Fiber 0.8, Sugar 0.9, Protein 54.5
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