Chicken with Rosemary Sauce

I use this recipe as a base.  I: pound out chicken breasts, double the sauce, use fat free half and half, significantly increase rosemary (we like intense flavors, also must use fresh) and add fresh lemon juice to taste.  Brown chicken breasts and set aside.  Add them back in when the sauce is completed and hot.  Then add chicken back in and simmer for about 5 minutes.  To thicken sauce to your liking use flour or cor starch slurry.  Sort of a piccata sauce but with rosemary. Delicious!!!

Seems like you shouldn't use half and half, maybe whipping cream? The consistency was all off. I wouldn't make this again.

The basis of the recipe was good....I would play with the sauce, and make sure to use fresh rosemary. I used some I already had and the cream kind of overwhelmed it. If the sauce was tinkered with this could appear quite elegant in a pinch. All in all, a solid dish that I will try to improve on....

It was a waste of ingredients. Tasted like boiled chicken. The sauce was as thin as milk.

This recipe has great flavor! I will cut down on the pepper next time and I used cornstarch to thicken the sauce. I served it over quinoa. Thanks for the recipe!

Pretty decent for something super easy.

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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

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.