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Pan Fried Chicken with Rosemary Gravy

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2 Large Boneless Skinless Chicken Breasts
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


  1. Season both sides of the chicken with salt and pepper.
  2. 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.
  3. Slowly add the chicken broth and to whisk until well combined, scraping any bits off the bottom. Bring to a simmer.
  4. 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.
  5. 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.
  6. Transfer to serving plates and spoon the gravy over the top. Serve with mashed potatoes or steamed veggies. Enjoy!
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