Chicken breasts with rosemary
6 servings
25 minutes
Chicken breasts with rosemary are an exquisite dish of French cuisine that combines the tenderness of chicken fillet with the aroma of fresh rosemary. This classic recipe is inspired by the traditions of French gastronomic art, where attention is paid to the balance of flavors and textures. The chicken, lightly coated in flour and sautéed in butter, acquires a golden crust, while the sauce made from chicken broth, cream, and Dijon mustard adds depth and richness. Rosemary, a symbol of Mediterranean cuisine, gives the dish a subtle spicy aroma that perfectly complements the tenderness of the meat. This recipe is suitable for both everyday dinners and festive occasions when served with a side of mashed potatoes or fresh vegetables. It envelops you in the warmth of home cooking and provides true enjoyment.
1
Pat the chicken breasts dry and season lightly with salt and pepper.
- Chicken breast fillet: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Dip the chicken in flour and shake off the excess.
- Wheat flour: 0.3 glass
3
Heat the oil and fry the chicken for 4-6 minutes on each side until lightly browned.
- Butter: 2 tablespoons
4
Remove the chicken from the pan and drain the fat. Place the pan back on the heat.
5
Add chicken broth and rosemary. Cook for 2 minutes.
- Chicken broth: 0.5 glass
- Dried rosemary: 0.5 teaspoon
6
Add cream and mustard.
- Heavy cream 35% fat: 1 tablespoon
- Dijon mustard: 1 tablespoon
7
Bring to a boil.
8
Cook for 4–5 minutes until slightly thickened.
9
Season to taste with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
10
Put the chicken back in the pan. Mix with the sauce.
