Rosemary Chicken Recipe

We will need some heavy whipping cream, or just cream, doesn’t have to be heavy. Dijon mustard, rosemary, olive oil, a dry white wine, so you can use a chardonnay or a peanut ratio, chicken stock, and salt and pepper. The recipe calls for two, eight ounce pieces of chicken, but I’m going to go ahead and make it for four. Let’s total of 32 ounces, so with the recipe we’ll just basically double it, garlic, and then I’m going to go ahead and do a side of linguini and marinara sauce.

Why You’ll Love This

That smells good, I’m feeling that this dijon mustard is going to go well with the rosemary.

Ingredients

• Heavy whipping cream, or just cream
• Dijon mustard
• Rosemary
• Olive oil
• Dry white wine (chardonnay or a peanut ratio)
• Chicken stock
• Salt
• Pepper
• Chicken (32 ounces, 4 pieces of 8 ounce chicken breast)
• Garlic (2 cloves, chopped)
• Crushed rosemary (2 tablespoons, chopped)
• Linguini
• Marinara sauce

Instructions

1. We are going to add a couple of tablespoons of olive oil.
2. Add a couple of teaspoons of dijon mustard.
3. Add two tablespoons of crushed rosemary, chopped.
4. Add two cloves of garlic, chopped.
5. Dust the chicken with salt.
6. Put it in the bag.
7. Put it in the fridge for anywhere from two hours to overnight.
8. Add four tablespoons of olive oil to a pan.
9. Saute the chicken over a medium heat.
10. Make sure that you are turning it, until it gets browned on both sides.
11. Wherever you cook chicken, there’s a smooth side and then there’s like a messy or dirty side, it’s like the rough side, that looks like it’s all shredded up, you want to start with that messy side on the bottom, we’ll cook that first, and then you flip it to the smooth side.
12. Remove the chicken from the pan and stick it aside on a plate.
13. Keeping the heat in the medium, add a half a cup of white wine.
14. Add our chicken stock, also half a cup.
15. Add our cream.
16. Stir it up.
17. Let it simmer and thicken.
18. Add in the dijon mustard, two tablespoons.
19. Put our chicken back in here, just to reheat it up a little bit more.
20. Take that juice that was from there, and then it’s up in there as well, get a nice little coating on it as well.
21. Add some spaghetti or linguine to the side.
22. Add the chicken.
23. Take some of the sauce, and then it’ll come.

Cooking Tips

Wherever you cook chicken, there’s a smooth side and then there’s like a messy or dirty side, it’s like the rough side, that looks like it’s all shredded up, you want to start with that messy side on the bottom, we’ll cook that first, and then you flip it to the smooth side.

Now when you deal with different types of meat and different cuts of meat and thicknesses, they’re going to take different amount of time, so now when you deal with both things both of course, you want to kind of go by the prescribed, if you un-shores, it’s cooked and I want to go by the prescribed internal temperature, you know, to make sure that it’s cooked all the way.

All the glazing is, it’s like a fancy way of saying that you clean your pan using like either a liquid, a liquid such as like a wine or water, and so there’s like all those little burnt pieces and stuff on the bottom, what this is doing is just cleaning it.

You can also use, if you don’t want to use some liquid, you can use vegetables, probably the best vegetable to use onions, because as it leaks in sweat, it has the same effect where the glaze is going to clean the bottom of your pan.

Serving Suggestions

I’m going to go ahead and do a side of linguini and marinara sauce.
I went ahead and made some linguine, that’s the side, and then add the chicken.

Rosemary chicken, thanks for watching.