+ Add All Pan Fried Chicken with Rosemary Gravy Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Menu
Shopping List
Pan Fried Chicken with Rosemary Gravy
Rate this Recipe
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
2 Large Boneless Skinless Chicken Breasts
Salt
Black Pepper
4 Tbsp Unsalted Butter
3/4 Cup Chicken Broth
3/4 Cup Heavy Cream
2-3 Sprigs Fresh Rosemary
1 Tbsp Flour, optional
Directions:
Season both sides of the chicken with salt and pepper.
Melt butter in a large skillet over medium-low heat. Add the chicken and cook on each side for 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. The butter will brown while the chicken cooks. Remove the chicken to a plate and set aside.
Slowly add the chicken broth and to whisk until well combined, scraping any bits off the bottom. Bring to a simmer.
Add the heavy cream and stir to combine. Add the rosemary sprigs. Bring to a simmer and simmer for 5 minutes or until the gravy thickens. If the gravy doesn’t thicken, whisk in 1 Tbsp flour, and continue to simmer for another 5 minutes.
Add the chicken back to the skillet, along with any juices from the plate, and let cook in the gravy for 2-3 minutes. Spoon some of the gravy over the top of the chicken while in the pan.
Transfer to serving plates and spoon the gravy over the top. Serve with mashed potatoes or steamed veggies. Enjoy!
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Season both sides of the chicken with salt and pepper.
Melt butter in a large skillet over medium-low heat. Add the chicken and cook on each side for 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. The butter will brown while the chicken cooks. Remove the chicken to a plate and set aside.
Slowly add the chicken broth and to whisk until well combined, scraping any bits off the bottom. Bring to a simmer.
Add the heavy cream and stir to combine. Add the rosemary sprigs. Bring to a simmer and simmer for 5 minutes or until the gravy thickens. If the gravy doesn’t thicken, whisk in 1 Tbsp flour, and continue to simmer for another 5 minutes.
Add the chicken back to the skillet, along with any juices from the plate, and let cook in the gravy for 2-3 minutes. Spoon some of the gravy over the top of the chicken while in the pan.
Transfer to serving plates and spoon the gravy over the top. Serve with mashed potatoes or steamed veggies. Enjoy!
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.