Rosemary chicken in cream

Rosemary chicken in cream

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
35g plain flour
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 teaspoons fresh rosemary, chopped
or 1 teaspoon dried rosemary
4 large chicken breasts
500ml cream
2 tablespoons parsley, chopped

Method

  1. Season flour with salt, pepper and rosemary and use to coat chicken pieces. Put in a lightly buttered shallow baking dish and carefully pour over cream.
  2. Bake in a preheated moderately slow oven for 30–40 minutes or until chicken is tender, turning after first 15–20 minutes of cooking. Remove pieces to a serving platter and keep warm.
  3. Reheat cream sauce, thinning if necessary with a little extra cream or hot milk. Pour over chicken and sprinkle with parsley. Serve with poppy seed noodles and a crisp green salad.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again