Creamy Rosemary Chicken Medallions
Indulge in the rich flavors of Creamy Rosemary Chicken Medallions, a dish that perfectly combines tender, juicy chicken breasts with a luscious sauce infused with the aromatic essence of rosemary. This recipe not only brings the comfort of home-cooked meals but also impresses with a delightful presentation, making it suitable for family dinners or entertaining guests. Serve it over a bed of fluffy rice or alongside seasonal vegetables to absorb the creamy sauce, elevating your dining experience to a gourmet level. Perfect for any occasion, this dish will quickly become a family favorite.
6
Servings
517
Calories
9
Ingredients
Ingredients
Boneless skinless chicken breasts
6 (Pat dry)
Salt
to taste
Pepper
to taste
All-purpose flour
1/3 cup (For dredging)
Butter
2 tablespoons (For cooking)
Chicken stock
1/2 cup
Dried rosemary
1/2 teaspoon (Crushed)
35% cream
1 cup
Dijon mustard
1 tablespoon
Instructions
1
Begin by patting the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
2
Dredge each chicken breast in flour, shaking off any excess to form a light coating.
3
In a large skillet, heat butter over medium-high heat. Once hot, add the chicken breasts and cook for about 4 to 6 minutes per side, or until they are golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
4
Carefully discard any excess fat from the skillet, ensuring any browned bits stay in the pan for flavor. Return the skillet to medium heat.
5
Pour in the chicken stock and sprinkle the crushed rosemary into the pan. Let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
6
Lower the heat and stir in the cream and Dijon mustard. Bring the mixture to a gentle boil, then reduce the heat again, allowing it to simmer for 4 to 5 minutes, or until the sauce slightly thickens.
7
Taste the sauce and adjust seasoning with salt and pepper as needed.
8
Return the cooked chicken breasts to the skillet and coat them in the creamy sauce. Allow them to heat through for another 2-3 minutes.
9
Serve hot, ensuring each chicken breast is generously covered in the creamy rosemary sauce. Enjoy your delightful meal!
Nutrition Information
32
Fat
7
Carbs
48
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Rosemary Chicken Medallions?
It is a dish featuring tender chicken breasts served in a rich sauce infused with aromatic rosemary, cream, and Dijon mustard.
How many servings does this recipe make?
This recipe makes 6 servings.
What are the main ingredients for the chicken?
The main ingredients include boneless skinless chicken breasts, salt, pepper, all-purpose flour, and butter.
What ingredients are in the rosemary cream sauce?
The sauce is made from chicken stock, crushed dried rosemary, 35% cream, and Dijon mustard.
How many calories are in one serving?
There are 517 calories per serving.
What is the protein content of this dish?
Each serving contains 48 grams of protein.
How much fat is in this recipe?
There are 32 grams of fat per serving.
What is the carbohydrate count for this meal?
This dish contains 7 grams of carbohydrates per serving.
To what internal temperature should the chicken be cooked?
The chicken should reach an internal temperature of 165°F.
Why should I pat the chicken dry before cooking?
Patting the chicken dry with paper towels ensures a better sear and helps the flour coating adhere properly.
How long do I cook the chicken in the skillet?
Cook the chicken for approximately 4 to 6 minutes per side until golden brown.
What is the purpose of dredging the chicken in flour?
Dredging creates a light coating that helps brown the chicken and slightly thickens the sauce later.
How do I prepare the rosemary for this recipe?
The dried rosemary should be crushed before being added to the pan to release its flavor.
Why do I scrape the bottom of the skillet after adding stock?
Scraping the bottom releases the browned bits, known as fond, which add significant flavor to the sauce.
How long should the sauce simmer to thicken?
The sauce should simmer for about 4 to 5 minutes until it slightly thickens.
What type of cream is best for this recipe?
The recipe calls for 35% cream, also known as heavy cream, for maximum richness.
What kind of mustard should I use?
You should use 1 tablespoon of Dijon mustard.
What should I serve with Creamy Rosemary Chicken Medallions?
It is excellent served over fluffy rice or alongside seasonal vegetables.
Can I use fresh rosemary instead of dried?
Yes, though the recipe specifies 1/2 teaspoon of dried rosemary, you can substitute fresh rosemary, typically using three times the amount.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe suitable for family dinners.
Should I keep the fat in the pan after cooking the chicken?
The instructions recommend discarding excess fat but keeping the browned bits for flavor.
When do I add the chicken back into the pan?
Return the chicken to the skillet after the sauce has thickened and been seasoned.
How many ingredients are required in total?
There are 9 ingredients required for this recipe.
What heat setting should be used for the sauce?
Bring the sauce to a gentle boil and then reduce the heat to a simmer.
Does this recipe contain sugar?
Based on the provided data, there is no added sugar in this recipe.
What is the cooking fat used in this recipe?
Two tablespoons of butter are used to cook the chicken.
Is this a gourmet dish?
Yes, the presentation and flavor profile make it suitable for gourmet dining and entertaining.
Can I adjust the salt and pepper?
Yes, you should taste the sauce at the end and adjust the salt and pepper as needed.
What is the recipe category?
This recipe is categorized under Chicken.
How do I ensure the chicken is well-coated in sauce?
After returning the chicken to the pan, allow it to heat through for 2-3 minutes while coating each piece generously with the sauce.