Friday, 3 May 2013

Chicken with Rosemary Butter Sauce Recipe

This basically stylish meal for two needs at the least attempt but will win you enhances. You'll really like the calm sauce! —Connie L McDowell, Greenwood, Delaeware

Chicken with Rosemary Butter Sauce Recipe

    4 boneless skin free poultry sections (4 oz. each)
    4 tbsps butter, divided
    1/2 cup white bottles or poultry broth
    1/2 cup heavy cooking cream
    1 tbsp chopped fresh rosemary


    In a large container over method warm, prepare poultry in 1 tbsp butter for 4-5 minutes on each side or until a meat temperature gauge flows 170°. Remove and keep warm.
    Add bottles to the pan; prepare over medium-low warm, mixing to release browned bits from pan. Add lotion and bring to a steam. Reduce heat; prepare and mix until slightly thickened. Stir in peppermint and remaining butter until combined. Serve marinade with poultry. Yield: 4 meals.

Cooking for 2: Chicken with Rosemary Butter Saouce for 2

Nutritional Facts 1 poultry half with 3 tbsps marinade is equal to 351 calories, 25 g fat (15 g soaked fat), 134 mg cholesterol, 148 mg salt, 2 g carbs, 0 fiber, 24 g proteines

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