Creamy Dijon Rosemary Chicken

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 3 cloves Garlic
  • 3 sprigs Rosemary, Fresh

• Condiments

  • 3 tbsp Dijon mustard

• Baking & Spices

  • 1 Flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Heavy/whipping cream

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on saltandlavender.com

Description

Ingredients

• 2 boneless, skinless 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

Directions

• Heat the olive oil and butter on medium-high heat in a large skillet.
• Cut the chicken breasts in half lengthwise so youre left with four thinner cutlets. Dredge each piece in flour.
• Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
• Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
• Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for 10 minutes on medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.