Monday, February 24, 2014
Chicken with Rosemary Cream Sauce
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.
CHICKEN w/ROSEMARY CREAM SAUCE
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.