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This simply elegant entree for two requires a minimum of effort but will win you compliments. You'll love the mellow sauce! —Connie L McDowell, Greenwood, Delaware
This recipe is:
Contest Winning
Quick
Cooking for 2: Chicken with Rosemary Butter Sauce for 2
Nutritional Facts 1 chicken breast half with 3 tablespoons sauce equals 351 calories, 25 g fat (15 g saturated fat), 134 mg cholesterol, 148 mg sodium, 2 g carbohydrate, 0 fiber, 24 g protein.
Originally published as Chicken with Rosemary Butter Sauce in Taste of Home August/September 2009, p43
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 03, 2011 by Mendez84
Loved this recipe. But Yes I did follow the advice of others and added garlic, and cornstarch to thicken. I used fresh thyme instead of rosemary because I didn't have fresh rosemary. I came out just perfect. Definately recommend this if your looking for something cheap, easy, and quick and tastes great.
Reviewed on Feb. 28, 2011 by oneFitzy
I've made this recipe twice, since I got it. I don't normally even use rosemary, but found that I like it.
Reviewed on Feb. 28, 2011 by hoslerjd
SOOOOOOO AWESOME!! This is a keeper. I made/followed a few changes. I used a 1/4 cup of white wine and a 1/4 cup of chicken broth. I used a little less rosemary and added about two cloves of garlic... also towards the end I added a little cornstarch to thicken it up. I seasoned the chicken a little before cooking and then put it all over noodles!! This is one of the better cream sauces I have ever had! Next time I make it I plan on doubling the recipe, since it only really made enough for two of us to have over noodles!! YUM YUM!!!!
Reviewed on Feb. 16, 2011 by LauraManning
I salted and peppered the chicken before cooking it, and added garlic to the butter as well before putting the chicken in the pan, as someone else suggested. I wasn't crazy about the rosemary flavor (had to use dried since I didn't have fresh, and the pieces didn't soften up in the sauce), so I think next time I might try thyme. I also thickened the sauce as someone else suggested by adding cornstarch to the cream before putting it in the pan.
Reviewed on Feb. 15, 2011 by Master Cook 199
The recipe sounded great and I used fresh rosemary from my garden and followed the recipe as written. It's very bland and needs something else, maybe salt?, which I did not add or even pepper, not added. The sauce is rather thin, I think it would be better if thicker. This recipe reminded me of a tarragon recipe we've be making for years, but you pound the chicken to 1/4 inch before cooking.
Reviewed on Feb. 10, 2011 by ch3vynova72
The recipe sounds wonderful, but the end result is not the same. I made this last night. My husband and I didn't like it, though my son loved it. Will not be making again. The sauce is very thin and just tastes blech.
Reviewed on Feb. 09, 2011 by cherikzaiger
This is a PERFECT recipe for low carb dieting! I did add a little crushed garlic to the sauce and really enjoyed the extra flavor it provided. We'll be making it on a regular basis.
Reviewed on Feb. 09, 2011 by JRayFloridacook
I can't rate it yet, because I haven't made it. It sounds easy, fast, and delious. I'll be making it on Daytona 500 Sunday. Grilling my chicken breast of course. Always have a pan to catch juices.
Reviewed on Feb. 09, 2011 by Susie77
It looks elegant and delicious; however, far too much fat and cholesterol. I'm going to try it with zero-fat 1/2 and 1/2, and substitute margarine for the butter. I make alfredo sauce this way and you can't tell the difference.
Reviewed on Jan. 28, 2011 by kat83
perhaps a tidge to much rosemary but this is oooh sooo good!! and quick
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