Rosemary Chicken Breasts With Garlic Sauce 🧄 Recipe by 🦋 FarFalla 🦋
Rosemary Chicken Breasts with Garlic Sauce 🧄 Cooking Instructions 45 minutes 1 Season the chicken breasts on both sides with salt and black pepper, then sear them in olive oil in a skillet over medium heat. 2 Continue turning the chicken until browned on both sides. Remove and place them in a baking dish, pouring any excess olive oil from the pan into the dish. 3 Finely chop the rosemary. If you don't have fresh rosemary, use dried, but reduce the amount. 4 In a small bowl, mix together all the sauce ingredients: melted butter, lemon juice, chicken broth, garlic, and rosemary. Add a pinch of salt and black pepper. 5 Pour the sauce over the chicken breasts, cover with aluminum foil, and bake in a preheated oven at 350°F (180°C) for about 25 minutes. Near the end, remove the foil and let the chicken brown on top. 6 Meanwhile, start making the mashed potatoes. Cut the potatoes into cubes and boil them in salted water until very tender. Drain and return them to the pot. 7 Mash the potatoes well with a potato masher until completely smooth. 8 Heat the milk and add it to the potatoes, stirring well until the potatoes absorb the milk. 9 Return the pot to the heat, add the butter, salt, and nutmeg, and stir until well combined. Remove from heat. 10 Once the chicken is browned, take it out of the oven. Serve a portion of mashed potatoes on a plate, top with a chicken breast, and spoon some of the sauce over the potatoes. 11 Serve the rosemary chicken breasts with mashed potatoes hot or warm for an easy, nutritious, and very tasty dinner. 1 Season the chicken breasts on both sides with salt and black pepper, then sear them in olive oil in a skillet over medium heat. 1 Season the chicken breasts on both sides with salt and black pepper, then sear them in olive oil in a skillet over medium heat. 2 Continue turning the chicken until browned on both sides. Remove and place them in a baking dish, pouring any excess olive oil from the pan into the dish. 2 Continue turning the chicken until browned on both sides. Remove and place them in a baking dish, pouring any excess olive oil from the pan into the dish. 3 Finely chop the rosemary. If you don't have fresh rosemary, use dried, but reduce the amount. 3 Finely chop the rosemary. If you don't have fresh rosemary, use dried, but reduce the amount. 4 In a small bowl, mix together all the sauce ingredients: melted butter, lemon juice, chicken broth, garlic, and rosemary. Add a pinch of salt and black pepper. 4 In a small bowl, mix together all the sauce ingredients: melted butter, lemon juice, chicken broth, garlic, and rosemary. Add a pinch of salt and black pepper. 5 Pour the sauce over the chicken breasts, cover with aluminum foil, and bake in a preheated oven at 350°F (180°C) for about 25 minutes. Near the end, remove the foil and let the chicken brown on top. 5 Pour the sauce over the chicken breasts, cover with aluminum foil, and bake in a preheated oven at 350°F (180°C) for about 25 minutes. Near the end, remove the foil and let the chicken brown on top. 6 Meanwhile, start making the mashed potatoes. Cut the potatoes into cubes and boil them in salted water until very tender. Drain and return them to the pot. 6 Meanwhile, start making the mashed potatoes. Cut the potatoes into cubes and boil them in salted water until very tender. Drain and return them to the pot. 7 Mash the potatoes well with a potato masher until completely smooth. 7 Mash the potatoes well with a potato masher until completely smooth. 8 Heat the milk and add it to the potatoes, stirring well until the potatoes absorb the milk. 8 Heat the milk and add it to the potatoes, stirring well until the potatoes absorb the milk. 9 Return the pot to the heat, add the butter, salt, and nutmeg, and stir until well combined. Remove from heat. 9 Return the pot to the heat, add the butter, salt, and nutmeg, and stir until well combined. Remove from heat. 10 Once the chicken is browned, take it out of the oven. Serve a portion of mashed potatoes on a plate, top with a chicken breast, and spoon some of the sauce over the potatoes. 10 Once the chicken is browned, take it out of the oven. Serve a portion of mashed potatoes on a plate, top with a chicken breast, and spoon some of the sauce over the potatoes. 11 Serve the rosemary chicken breasts with mashed potatoes hot or warm for an easy, nutritious, and very tasty dinner. 11 Serve the rosemary chicken breasts with mashed potatoes hot or warm for an easy, nutritious, and very tasty dinner. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Udon Soup Chicken Sausage Fried Rice Strawberry simple syrup Fresh Dandelions - Power Green Cauliflower Sauteed with Crab Stick Udon Soup Chicken Sausage Fried Rice Strawberry simple syrup Fresh Dandelions - Power Green Cauliflower Sauteed with Crab Stick Strawberry simple syrup A Unique Uttapam and Coconut Chutney Citrus Saffron Pasta Shorshe Chingri (Mustard Prawn) Cauliflower Sauteed with Crab Stick Tricolour Barphi Easy Goulash Rice Sevai Upma Sandwich stuffed bread paratha FARFALLE WITH SPINACH AND LEMON PESTO (Milk Street Recipe) Strawberry simple syrup A Unique Uttapam and Coconut Chutney Citrus Saffron Pasta Shorshe Chingri (Mustard Prawn) Cauliflower Sauteed with Crab Stick Tricolour Barphi Easy Goulash Rice Sevai Upma Sandwich stuffed bread paratha FARFALLE WITH SPINACH AND LEMON PESTO (Milk Street Recipe)