We love Rosemary… it is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers. It’s native to the Mediterranean region, but grows like crazy in California! We first fell in love with the fresh herb during our initial visits to the valley. We were shocked to see it growing in large shrub sizes and would take zip lock baggies home at the end of our trips. An interesting tip that I learned from Wikipedia is that Rosemary is a member of the mint family. It grows in many locations that it needs no water to live other than the humidity which is carried by the sea breeze.
I had a plant die last winter and it was not a hearty enough perennial to come back, but this years will be brought inside for enjoyment during our cold months.
This chicken and cream sauce is quick and simple to prepare. The sauce made of wine, rosemary, and cream makes ordinary chicken breasts taste very special!
2 Chicken Breasts
Sprigs of Rosemary
Salt & Pepper
1 Tablespoons Butter
1 Tablespoon Flour
1 Bulb or Head of Roasted Garlic
1/2 Cup Chicken Stock
2 Tablespoons White Wine
1/4 Cup Heavy Cream
Salt & Pepper
2 Tablespoons chopped fresh Rosemary for Garnish
Place chicken breasts between 2 pieces of parchment or wax paper and using a wooden roller or meat mallet, pound them into an even ½-inch thickness. This tenderizes the meat and ensures even cooking. If you don’t flatten them and leave them in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking.
Preheat the grill and be sure that it is very hot. This helps create nice grill marks and chars the meat in the short amount of time it takes to cook these. Rub each flattened breast with oil, season with salt and pepper and sprinkle with chopped rosemary. Place chicken onto the grill and watch carefully. When pounded thin, chicken breasts only need 2-3 minutes per side. I prepared grilled vegetables along side, cooking the onions longer than the peppers.
For the sauce, place butter in a sauce pan over medium heat. Add flour and cook constantly stirring for about a minute. Pour the chicken stock into the saucepan whisking constantly to ensure that there are no lumps. Cook the stock over medium high heat until the liquid is reduced in volume by half, about 5 minutes. Squeeze the smashed roasted garlic cloves into the stock and Stir the cream into the stock. Remove from heat and set aside. Stir the wine into the cream sauce and spoon immediately over the cooked chicken breasts. Garnish with Rosemary and serve.
We enjoyed this meal paired perfectly with a delicious Joseph Phelps – Freestone Pino Noir. Below is my lovely pup “Simba” with one of my Rosemary plants.