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Chicken Rosemary

My chicken dish is covered with sauteed mushrooms and onions and draped in a rich beefy sauce accented with rosemary.—Bob Wedemeyer, Lynnwood, Washington

4 ServingsPrep: 50 min. Bake: 35 min.

Ingredients

4 bone-in chicken breast halves
1/4 cup all-purpose flour
5 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 cans (14-1/2 ounces each) beef broth
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
Dash white pepper
1/4 cup cornstarch
1/4 cup cold water
Hot cooked fettuccine

Directions

Lightly coat chicken with flour. In a large skillet, brown chicken in
4 tablespoons butter. Transfer to a greased 13-in. x 9-in. baking
dish. Cover and bake at 350° for 35-40 minutes or until juices
run clear. Meanwhile, saute mushrooms and onion in the remaining
butter until tender; set aside.
In a saucepan, bring broth to a boil over medium heat. Reduce heat;
add rosemary and pepper. Simmer, uncovered, for 20 minutes or until
reduced by half. Combine cornstarch and water until smooth; stir
into broth. Bring to a boil; cook and stir for 2 minutes or until
thickened. Stir in mushroom mixture. Serve chicken over fettuccine;
top with mushroom sauce. Yield: 4 servings.

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Chicken Rosemary (continued)

Nutrition Facts: 1 serving (1 each) equals 382 calories, 19 g fat (10 g saturated fat), 129 mg cholesterol, 597 mg sodium, 16 g carbohydrate, 1 g fiber, 36 g protein.