Best 2 Sautéed Rosemary Chicken Recipes

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**Savory Rosemary Chicken: A Culinary Journey of Delight and Simplicity**

Indulge in a culinary masterpiece with our sautéed rosemary chicken, a tantalizing dish that combines succulent chicken with the aromatic allure of rosemary. This delightful recipe promises a symphony of flavors, featuring tender chicken breasts infused with the earthy essence of rosemary, garlic, and lemon. We also offer delectable variations to cater to diverse preferences, including a flavorful chicken with rosemary and sun-dried tomatoes, a tangy rosemary chicken with lemon and white wine, and a creamy rosemary chicken with mushrooms and mascarpone cheese. Embark on a culinary adventure with our rosemary chicken recipes, ensuring an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE



Chicken with Sauteed Pears and Rosemary Sauce image

Categories     Milk/Cream     Chicken     Fruit     Sauté     Low Sodium     Apple     Pear     Rosemary     Marsala     Red Wine     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

3 tablespoons plus 2 teaspoons vegetable oil
1/2 cup chopped onion
1 tablespoon minced garlic
2 cups apple juice
1/2 cup red wine
2 tablespoons balsamic vinegar
2 tablespoons dried rosemary
1 teaspoon fresh thyme or 1/2 teaspoon dried
Pinch of dried crushed red pepper
1/2 cup whipping cream
1 Bosc pear, quartered, cored, thinly sliced
4 skinless boneless chicken breast halves
1/4 cup Marsala

Steps:

  • Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
  • Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
  • Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.

SAUTéED ROSEMARY CHICKEN



Sautéed Rosemary Chicken image

My chicken dish is covered with sauteed mushrooms and onions and draped in a rich beefy sauce accented with rosemary.-Bob Wedemeyer, Lynnwood, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts :

Tips:

  • Use fresh rosemary. Fresh rosemary has a more intense flavor than dried rosemary, and it will help to infuse the chicken with flavor.
  • Don't overcrowd the pan. If you overcrowd the pan, the chicken will not cook evenly and it will be more difficult to get a good sear.
  • Sear the chicken over medium-high heat. This will help to create a nice crust on the outside of the chicken and keep the inside moist.
  • Reduce the heat to medium-low and cook the chicken until it is cooked through. This should take about 10-12 minutes per side.
  • Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken and make it more tender.
  • Serve the chicken with your favorite sides. Roasted vegetables, mashed potatoes, and rice are all good options.

Conclusion:

Sautéed rosemary chicken is a simple but delicious dish made with just a few ingredients. It is a great weeknight meal that can be served with a variety of sides. The rosemary adds a wonderful flavor to the chicken, and the crispy skin is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give sautéed rosemary chicken a try.

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