Recipe: Creamy Dijon rosemary chicken

Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you’ll devour.


2 boneless, skinless chicken breasts, cut in half lengthwise
Flour, for dredging
1 tablespoon olive oil
1 tablespoon butter
3 sprigs fresh rosemary
1/2 cup white wine
3 cloves garlic, minced
3 tablespoons Dijon mustard
1 cup heavy/whipping cream
Salt & pepper, to taste


- Heat the olive oil and butter on medium-high heat in a large skillet.

- Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour. Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.

- Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.

- Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for 10 minutes on medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.

Recipe courtesy of Salt & Lavender