Rosemary Chicken

Rosemary Chicken in Dijon Cream Sauce

2 – 8 oz. Chicken Breasts
Salt and Pepper to taste
1 tablespoon capers
1 tablespoon Dijon mustard
1/4 Cup white wine
1/4 Cup chicken broth
1/4 Cup cream

1 Clove garlic chopped fine
1 tablespoon Dijon mustard
1 tablespoon Olive oil
1 tablespoon Chopped fresh Rosemary

Mix above together and add seasoned chicken breasts. Marinate at least 2 hours or overnight in glass container or plastic bag.

Heat 2 tablespoons of olive oil 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 make mustard cream sauce.

To make sauce: Over medium high heat, add white wine, chicken stock, capers, and cream. Heat until reduced and thickened. Stir in mustard and add chicken breasts back to sauce to reheat. Place chicken breasts on plate and spoon sauce over.


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