Dijon Rosemary Chicken


  • 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

Cooking Instructions

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!