Chicken with Rosemary



  • 2 oz. vegetable oil
  • (2) three to five oz. boneless
  • skinless chicken breasts
  • 2 quartered new potatoes
  • 3/4 c. heavy cream
  • salt
  • fresh ground pepper
  • 2 tsp. fresh rosemary leaves
  • (chopped)
  • fresh parsley for garnish
  • 1 oz. extra virgin olive oil
  • 3/4 c. mixed vegetables or
  • vegetable of choice
  • 3/4 c. all purpose flour


Heat vegetable oil in a skillet.Dry chicken breasts with paper towel then dredge in all-purpose flour. Pat off extra flour from chicken.

Carefully, place chicken in hot oil and cook until brown on both sides. Remove and reserve.

In a separate sauce pan, boil the quartered potatoes until tender then drain. Place cooked potatoes in a mixing bowl and season with salt, pepper, chopped rosemary and olive oil. Toss the potatoes until coated then grill them until they are crispy on the outside.

In a heated skillet, add butter and coat the bottom of the pan. Add chicken, cream, salt, pepper, and rosemary. Let cream reduce and thicken to desired consistency (about 3 to 4 minutes).

Steam mixed vegetables and place on a large platter. Add the chicken and potatoes then garnish with fresh parsley.

Variations: Substitute veal for chicken, add garlic to cream sauce, or serve over your favorite pasta.

Additional Information

Category: Entree
Recipe Source: Chef Submissions
Submitted By: Paul Cataldo - Antonio's Elchart, IN