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Sautéed Rosemary Chicken Recipe

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Sautéed Rosemary Chicken Recipe

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My chicken dish is covered with sauteed mushrooms and onions and draped in a rich beefy sauce accented with rosemary.—Bob Wedemeyer, Lynnwood, Washington
MAKES:
4 servings
TOTAL TIME:
Prep: 50 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Originally published as Chicken Rosemary in Taste of Home August/September 2002, p47

Nutritional Facts

1 each: 382 calories, 19g fat (10g saturated fat), 129mg cholesterol, 597mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 36g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Chicken Rosemary in Taste of Home August/September 2002, p47

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