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Creamy Dijon Rosemary Chicken

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A quick and easy-to-make creamy Dijon rosemary chicken with tender chicken breasts, a velvety sauce, and an aromatic blend of Dijon mustard and fresh rosemary, perfect for weeknight dinners or impressing guests.

Ingredients

2 large chicken breasts, cut in half lengthwise

Flour for dredging

1 tablespoon olive oil

1 tablespoon butter

3 sprigs fresh rosemary

1/2 cup white wine

3 cloves garlic, minced

3 tablespoons Dijon mustard

1 cup heavy/whipping cream

Salt & pepper to taste

Instructions

  1. Heat the olive oil and butter over medium-high heat in a large skillet.
  2. Cut the chicken breasts in half lengthwise to create four thinner cutlets. Dredge each piece in flour.
  3. Fry the chicken for 5 minutes per side, then remove from the pan and set aside.
  4. Remove the rosemary needles from the stems and add them to the pan. Let the rosemary cook for about a minute.
  5. Add the white wine, minced garlic, and Dijon mustard. Stir until the mixture becomes a smooth sauce.
  6. Add the cream and the chicken back into 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 to taste.
  7. Serve the chicken with the creamy sauce spooned over the top.

Notes

  • Consider adding vegetables like mushrooms, spinach, or peas for added flavor and texture.
  • Substitute chicken thighs for a dark meat option.
  • For a dairy-free version, swap the heavy cream with coconut cream or a dairy-free heavy cream substitute.
  • Fresh rosemary can be replaced with thyme or sage if needed.
  • To make it gluten-free, use gluten-free flour for dredging the chicken.

Nutrition

Find it online: http://recipesbyjanet.com/creamy-dijon-rosemary-chicken/