I might make this again but I would completely overhaul the sauce. Like others said, it was disappointing and even looked strange. It separated almost instantly.
Chicken with Rosemary Sauce
Comments and Reviews 1-10 of 12
sunshower41 Posted: 12/06/08
intraining12 Posted: 05/26/10
This was a very easy recipe to make. It tasted delicious and I would make it again. I did use some tips from the other reviews...I thickened the sauce with some flour in the 1/2 and 1/2 and I used 1 Tbs of rosemary. I forgot to use the green onions but it still turned out very flavorful. I served it with green beans and rice. Next time I will make mashed potatoes or roasted red potatoes as a side.
aukell Posted: 11/03/10
This recipe is good with one variation...after the chicken cooks on both sides, I take it OUT of the pan before adding the white wine. I then let the wine reduce by 1/2 before adding the broth and the cream. Then I add the chicken back in for the last two minutes. This way the sauce is thicker and tastier.
rstarrlemaitre Posted: 04/01/11
This was tasty, but I definitely agree with other reviews that the rosemary needs to be increased, and that the sauce needs to be cooked longer and reduced, until thickened. Still, I enjoyed the flavors, and served over rice to soak up the extra sauce.
Maggie85 Posted: 02/12/11
This was quite easy to make, but neither me nor my boyfriend were crazy about this recipe. The sauce was runny, and the half-and-half gave it a strange texture.
bwenograd Posted: 05/18/11
I definitely agree with the other posters - on the separation of the wine/broth and half and half, and the thinness of the original sauce recipe. Once the chicken is cooked throughout, remove from the saucepan (and keep hot) before adding the liquid ingredients. I was only cooking for myself (with leftovers) so I cut the recipe in half, using only 2 breasts. I made the mistake of cutting the sauce ingredients in half as well - - and I ended up with not quite enough sauce. Thusly, use the full amount of liquids even for half the amount of chicken. I also agree that the sauce is thin without mixing in a little flour to the half and half before adding to the wine/chicken broth reduction. I will definitely use this modified recipe again! Very easy and delicious!
cooklt43 Posted: 07/23/11
This has long been a 'go to' recipe for me when I want a decadent, flavorful chicken recipe. I generally double the sauce and add a bit of Wondra flour to it to thicken it. Perhaps that's why mine doesn't experience the same issues with separating or looking bad. It's a great use of the resh rosemary bush in my yard or when I have a bit of cream left over from some other recipe.
akolebuck Posted: 06/21/12
This recipe is fantastic. The sauce tastes like something you'd get at a fine restaurant. I triple the sauce and then let it reduce to absorb all of the flavor. And I love rosemary, so I add about a tsp of rosemary (or more) for every chicken breast that I am making. You can't add too much rosemary. I use bigger chicken breasts too so it takes longer to cook.
LzbthHllr Posted: 08/03/12
This recipe was delicious, but the sauce was too thin. If (when) I make it again, I think I'll thicken it with 1 T of cornstarch at the broth stage.
Dominique90 Posted: 09/05/12
This recipe came out alright. Nothing special and like the other reviewers I also thought it was quite bland, even with extra rosemary. I probably wouldn't make this again
jaguar28 Posted: 12/21/12
Go-to recipe - `
crysmys Posted: 06/09/12
Bland. Followed other reviewers suggestions and removed the chicken when it was cooked through.. let the wine reduce then added the cream and a little flour.. had no problem with the sauce separating. Was a nice consistency.. but bland. Even with extra rosemary and a bit of salt.. just not much flavor. Easy to put together.. but won't again.