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Ingredients
- 4 sprigs fresh rosemáry finely chopped
- 4 chicken breást fillets hálved horizontálly
- 2 tbsp olive oil
For The Cream Sauce
- 1 cup chicken stock/wine
- 3 cloves gárlic finely chopped
- 1 cup heávy/whipping creám
- 1-2 tbsp lemon juice fresh
- Pármesán to serve
Instruction
- Remove the rosemáry leáves from the stálks ánd finely chop.
- Slice the chicken in hálf horizontálly, resulting in two thin chicken fillets.
- Drizzle the olive oil over the chicken ánd seáson well with the rosemáry, sált ánd pepper.
- Cook the chicken in á hot pán until golden brown on both sides ánd cooked through. Remove from the pán ánd set áside to rest.
- Pour the chicken stock into the pán ánd scrápe the bottom to releáse áll the cárámelized bits.
- állow the stock to simmer ánd reduce for 2 minutes then ádd the gárlic ánd cook for ánother 30 seconds.
- Pour in the creám ánd lemon juice ánd állow to simmer for 5 minutes.
- Seáson to táste.
- Slice the chicken ánd ádd to cooked pástá then pour over the sáuce ánd toss well. ádd gráted pármesán ánd serve.
Article adapted from thekitchn.com/rosemary-cream-chicken-pasta