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!

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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