Chicken with Rosemary Butter Sauce Recipe

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

Reviewed on Jan. 13, 2011 by brianna

My husband, daughter and I really liked it. My boys however did not care for the flavor. But I would make it again.

Reviewed on Nov. 13, 2010 by kowa

This was a hit. I did change it a bit though. I had to double the recipe. I added 1 large crushed clove of garlic, because I can't refuse the smell of melting butter and how much it just screams for garlic! I let it saute till it was transparent. Then I added my chicken. I thickened my my sauce with 2T of corn starch in 1/8 c of additional cream. I added 1t of white pepper to finish it off. I served it with Oven Roasted Parsley Potatoes and my guy's left me with no leftovers! So another success! Thank you Connie!!

Reviewed on Sep. 20, 2010 by jenjerry

This is absolutely amazing. The only thing I would do different next time is slow cook the chicken in the oven all day to make it more tender.

Reviewed on Sep. 12, 2010 by mnshel

The flavor was very nice, but I thought it was way to thin( I used the chicken broth instead of wine) I will make this again but next time I will serve it over rice or linguini to absorb some of the sauce. Then it will be perfect. :)

Reviewed on Jan. 26, 2010 by NancyCT04

Family loved this. Easy to make and so flavorful!

Reviewed on Jan. 20, 2010 by angelasandoval

Something this delicious has no business being this quick and easy to make! I used 1/4 c. wine + 1/4 c. chicken broth since I couldn't decide which way to go. We'll be eating this one regularly! Excellent!

Reviewed on Dec. 03, 2009 by osubalogh@yahoo.com

This recipe was delicious and my kids liked it too. It's hard to find things they will eat when it has "green stuff" on it.

Reviewed on Nov. 24, 2009 by donovansquared

This is my favorite chicken recipe! I agree that it tastes like a 5 star meal. I didn't have fresh rosemary so I used 1tbsp dried rosemary and it was great. I did have to let the sauce cool down for a few minutes to let it thicken up. Delicious!!

Reviewed on Nov. 21, 2009 by angelariddell

I saw this recipe in tase of home and knew I had to try it. It's very easy to make and taste amazing! Try it, you'll love it. I feel like I'm having a 5 star meal from my favorite place without the cost of going out to eat.

Reviewed on Aug. 12, 2009 by micharm

This was delicious! I was in a rush and used chicken cutlets I had on hand. Dinner was on the table in less then 15 minutes.

Reviewed on Aug. 02, 2009 by Selene K

Very delicious. I did change the instructions a little. When the wine was added, I cooked it on med.-high to burn off the alcohol. This is a company recipe. Thanks, Connie

Reviewed on Jul. 28, 2009 by jmarwedge

absolutely delicious