Monday, February 24, 2014

Chicken with Rosemary Cream Sauce

Chicken can be really boring.  I feel like we always have a couple chicken breasts in the freezer though so when it comes time to decide what to make for dinner, it usually has to incorporate the stuff.

Usually, this means chicken parmesan, grilled chicken salads, or chicken carbonaro.  Maybe chicken tacos.  That rotation gets boring really fast.

When I first googled different options for cooking with chicken, it was basically all the same again.  Either breaded and fried or grilled...maybe with a marinade first.  On the other hand, there were recipes that sounded good but required way too much time to make after a long day at work.  I wanted delicious, easy and fast!  Maybe asking too much, but in the end, I found it anyway, so I guess it all worked out.
There are really very few recipes that I try and then they make it into the rotation.  Maybe they'll become a once or twice a year type of thing, but this rosemary chicken I could eat at least once every month.  Probably more.

Recipe slightly adapted from My Recipes
1 tsp. olive oil
2 chicken breasts, cut into strips
salt & pepper
1/2 c. chopped green onions
1/4 c. white wine
1 tsp. minced fresh rosemary
1/2 c. chicken broth
1 c. cream

1.  Heat olive oil in a large skillet.  Cook chicken breasts for 3 minutes on each side.

2.  Add salt, pepper, green onions, white wine and rosemary to the chicken and cook for 30 seconds (to let the alcohol cook off).  Stir in the chicken broth and the cream and cook until heated through.

3.  Serve over rice or pasta.

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