Sauteed Chicken Breasts with Rosemary Sauce
August 24, 2009
If your looking for something quick and easy….not a whole lot of time…. but feeling like it needs to be something special and elegant….try this “Chicken with Rosemary Sauce”! It was just perfect served over angel hair pasta with haricots verts on the side. This recipe is compliments of my long time friend and colleague who said “Marge” you’ve got to try this recipe that I found from CookingLight.com. Now just in case your wondering why she calls me “Marge”, well there is a group of us gals that call each other “Marge”, it’s a long story and I don’t want to bore you, but feel free to check out www.realestatemarges.com, to learn more about the ”Marges”. Please enjoy!
For more sauteed chicken breast recipes, click here.
- 8 ounce angel hair pasta, or thin spaghetti
- 2 tsp. olive oil
- 4 skinless, boneless chicken breasts
- Salt and pepper to taste
- ½ cup chopped green onions (green and white)
- 1/3 cup dry white wine
- 1 tsp. minced fresh rosemary
- ½ cup low-sodium chicken broth
- 1/3 cup whipping cream
- 2 tbsp. chopped green onions (to sprinkle as a garnish)
Cook your pasta according to your directions while you prepare your chicken. Heat oil in a large nonstick pan over medium-high heat. Pound your chicken breasts with a mallet to about ¼ inch to ½ inch thickness, sprinkle with salt and pepper. Add chicken to pan and cook three minutes on each side or until lightly browned. Add ½ cup onions, white wine, and rosemary; cook 1 minute. Stir in chicken broth, cook 2 minutes or until chicken is done. Add cream, cook 2 minutes. garnish with the 2 tbsp. green onions. Plate your chicken over the angel hair pasta, and spoon over with the rosemary sauce.
Serves: 4
Total time: 30 minutes
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- Garlic and Lemon Marinated Chicken Breasts With Gnocchi and Sage Butter Sauce
- Orecchiette with Sauteed Chicken Breasts and Salsa di Parmigiano
- Chicken Breasts au Poivre
