Chicken with rosemary garlic cream is a delicious dish. It is not short on flavor. If you have access to fresh rosemary and fresh garlic, they are recommended for an added depth of flavor in this recipe.
Equipment
skillet
Shopping List
chicken breasts
olive oil
unsalted butter
garlic cloves
fresh rosemary
heavy cream
Instructions:
Heat a large cast iron skillet over medium heat. Add oil to the pan and coat.
Sprinkle salt and pepper over the chicken to season. Add the chicken to the pan, and begin to cook until slightly browned, for about 4 minutes per side (undisturbed).
Move the chicken to the outer edges of the skillet, and place the butter in the center. When the butter has melted, stir the garlic and rosemary into the butter, and let cook for about 1 minute, stirring.
Add the cream and salt and pepper. Increase the heat to high, and simmer the cream until thick enough to coat the chicken, about 2 or 3 minutes, turning the chicken in the sauce as it reduces.
Serve the chicken hot, topped with the remaining sauce.
Enjoy Chicken With Rosemary Garlic Cream!
Chicken With Rosemary Garlic Cream
Equipment
- skillet
Ingredients
- 2 boneless, skinless chicken breasts
- ½ tbsp olive oil
- 1 tsp unsalted butter
- 2 large garlic cloves, minced
- 1 tbsp chopped fresh rosemary
- ½ cup heavy cream
Instructions
- Heat a large cast iron skillet over medium heat. Add oil to the pan and coat. Sprinkle salt and pepper over the chicken to season. Add the chicken to the pan, and begin to cook until slightly browned, for about 4 minutes per side.
- Move the chicken to the outer edges of the skillet, and place the butter in the center. When the butter has melted, stir the garlic and rosemary into the butter, and let cook for about 1 minute, stirring.
- Add the cream and salt and pepper. Increase the heat to high, and simmer the cream until thick enough to coat the chicken, about 2 or 3 minutes, turning the chicken in the sauce as it reduces.Serve the chicken hot, topped with the remaining sauce. Enjoy Chicken With Rosemary Garlic Cream!
Goes great with Simple Glazed Carrots and Lentil Tomato And Red Pepper Salad With Cilantro.
