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