Description
Creamy Dijon Rosemary Chicken provides a sophisticated yet accessible meal featuring tender chicken cutlets smothered in a rich, herb-infused sauce. This dish combines the bold tang of mustard with fresh rosemary to create a restaurant-quality dinner in under thirty minutes. The technique of pan-searing the chicken ensures a golden crust that allows the creamy sauce to cling perfectly to every piece, making it a reliable and delicious choice for busy weeknight dinners.
Ingredients
2 large chicken breasts, sliced into 4 thin cutlets
1/4 cup all-purpose flour
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
3 sprigs fresh rosemary, needles removed
1/2 cup chicken broth
3 cloves garlic, minced
3 tbsp smooth Dijon mustard
1 cup heavy cream
Salt and black pepper to taste
Instructions
Slice each chicken breast in half lengthwise to create four thin cutlets.
Dredge each cutlet thoroughly in flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat.
Fry the chicken pieces for five minutes per side until golden brown, then set aside.
Add the rosemary needles to the hot pan and cook for sixty seconds until fragrant.
Pour in the chicken broth, minced garlic, and Dijon mustard, stirring constantly.
Whisk in the heavy cream and simmer until the sauce thickens slightly.
Return the chicken to the pan to coat thoroughly in the sauce before serving.
Notes
Ensure chicken breasts are sliced to an even thickness to guarantee consistent cooking times. Serve immediately over mashed potatoes, rice, or steamed vegetables for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Chicken Recipes
- Method: Pan-searing
- Cuisine: French-inspired