Rosemary Chicken
With White Wine Cream Sauce
An Easy to Make Recipe made with Blue Cheese Crumbles, Heavy Cream and White Wine
Rosemary chicken, thin sliced chicken breasts pan seared in olive oil with a savory sauce made from shallots, garlic, white wine, chicken stock, heavy cream, and blue cheese crumbles.
Our mise en place for tonight’s dish is
For the Chicken
3 Boneless Skinless Chicken Breasts
Salt, Pepper, and Italian Seasoning
4 Tablespoons of Extra Virgin Olive Oil
For the Sauce
2 Tablespoons of Butter
2 Chopped Shallots
4 Cloves of Chopped Garlic
1 Cup of Dry White Wine
1 Cup of Chicken Stock
½ Cup of Heavy Cream
The Juice of One Fresh Squeezed Lemon
½ Cup of Blue Cheese Crumbles
2 Sprigs of Fresh Rosemary
For the Garnish
Freshly Grated Parmesan Cheese
Dried Parsley Flakes
Slice the chicken breasts into thin slices and season them with salt, pepper, and Italian seasoning on both sides. Add a few tablespoons of olive oil to a large stainless-steel pan and turn the heat to medium. Add the chicken into the pan and cook for three to four minutes. Flip the chicken over and cook another three to four minutes. Then place the chicken onto a clean plate and set it aside.
To make our sauce, add in the two chopped shallots and saute for about five minutes.
Then add in the chopped garlic and cook it for only a minute.
Turn the heat up to high and add in the white wine, chicken stock, lemon juice, heavy cream, blue cheese crumbles, and the fresh rosemary. Allow the sauce to simmer and reduce for about 10 minutes while stirring and chopping up the blue cheese crumbles. You can also use gorgonzola cheese crumbles; they’re both part of the bleu cheese family.
Add the chicken back into the sauce and stir it in. Turn off the heat, add a few pieces of cold butter and stir them into the sauce and you’re ready to serve.
And there it is! Rosemary chicken, an easy to make gourmet recipe made with shallots, garlic, white wine, chicken stock, heavy cream, blue cheese crumbles and fresh rosemary. There’s no need to go out to a fancy restaurant tonight; it’s a taste of Italy in your own kitchen.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark
Rosemary chicken with white wine cream sauce easy to make and loaded with flavor slice three chicken breasts into thin slices and season them with salt pepper and Italian seasoning on both sides add a few tablespoons of olive oil to a large stainless steel pan and turn
The heat to medium add the chicken to the pan and cook for 3 to 4 minutes flip the chicken over and cook for another 3 to 4 minutes place the chicken onto a Clean Plate and set it aside add in two chopped shallots and sauté for 5 minutes
Add in four cloves of chopped garlic and cook for 1 minute turn the heat to high add in a cup each of white wine chicken stock the juice of one lemon 4 oz of heavy cream 4 oz of blue cheese crumbles and two sprigs of fresh Rosemary bring
It to a simmer and Reduce by half add the chicken back into the sauce turn off the heat add in a few pieces of cold butter and stir them into the sauce and you’re ready to serve rosemary chicken with white wine cream sauce it’s going to be delicious until next time bonab batit