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Sautéed Rosemary Chicken

 Sautéed Rosemary Chicken
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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Sautéed Rosemary Chicken (continued)

Nutritional 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.