Creamy Dijon Rosemary Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Rosemary

  Fresh

  3 tsp or 2g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Garlic

  Raw

  3 cloves, minced or 9g

• Dijon mustard

  Grey poupon

  3 tbsp or 45g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

Directions

1. Heat the olive oil and butter over medium-high heat in a large skillet.
2. Cut the chicken breasts in half lengthwise to create four thinner cutlets. Dredge each piece in flour.
3. Fry the chicken for 5 minutes per side, then remove from the pan and set aside.
4. Remove the rosemary needles from the stems and add them to the pan. Cook for about a minute.
5. Add the wine, garlic, and Dijon mustard. Stir until smooth, then return the chicken and add the cream. Cook on medium-low heat for 10 minutes until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.

Similar Foods

• Creamy Grits with Rosemary Bacon
• Roasted Potato Salad with Creamy Dijon Viniagrette
• Dijon Jalapeno Chicken
• Dijon Broccoli Chicken
• Simple Rosemary Chicken Breast
• Dijon Chicken with Brussels Sprouts