- 2 boneless, skinless chicken breasts, cut in half lengthwise
- Flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sprigs fresh rosemary
- 1/2 cup white wine
- 2 cloves garlic, minced
- 3 tablespoons Dijon mustard
- 1 cup heavy whipping cream
- Salt & pepper, to taste
Step 1: Heat the olive oil and butter on medium-high heat in a large skillet.
Step 2: Cut the chicken breasts in half lengthwise so you’re left with four thinner cutlets. Dredge each piece in flour.
Step 3: Fry the chicken for 5 minutes per side and then remove it from the pan and set aside.
Step 4: Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
Step 5: 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.
Enjoy this great recipe from Salt & Lavender!