Rosemary Chicken With Cream Sauce
Juicy chicken tenderloins cooked with fragrant rosemary and herbs, simmered in a creamy wine sauce, perfect for a comforting dinner served over rice or noodles.
Ingredients
Instructions
- Sprinkle chicken tenderloins with salt and black pepper.
- Combine butter and olive oil in a heavy skillet and heat until moderately hot.
- Add chicken tenderloins to the skillet one at a time and cook until slightly golden.
- Sprinkle dried rosemary, celery seed, and dried thyme over the chicken.
- Add additional butter if needed and cover the skillet, simmering for about 10 minutes, shaking the pan occasionally.
- Uncover and pour in white wine and chicken broth.
- Bring the mixture to a boil.
- Reduce heat to 350 degrees and cover the skillet, cooking for about 20 minutes or until chicken is tender.
- Taste and adjust seasoning as needed.
- Remove chicken and reserve all cooking liquid.
- Wrap the chicken in foil to keep warm.
- Strain the cooking liquid to remove fat and reduce it by about half over medium heat.
- In a small bowl, combine cornstarch and heavy cream until smooth.
- Stir the cream mixture into the warm cooking liquid and cook until slightly thickened.
- Return chicken to the sauce and heat through.
- Serve over cooked rice or noodles, sprinkled with toasted almonds if desired.
Tips & Substitutions
For extra flavor, consider marinating the chicken tenderloins in olive oil, rosemary, and garlic beforehand. If you don't have white wine, chicken broth or apple cider vinegar can be used as a substitute. For a lighter dish, you can use half-and-half instead of heavy cream, and fresh herbs can replace dried ones for a more vibrant taste.
Serving Suggestions
This dish is delicious served over cooked noodles or rice, absorbing the rich cream sauce beautifully. For a complete meal, pair it with steamed vegetables or a fresh salad. You might also sprinkle toasted almonds on top for added crunch, making it a delightful addition to your dinner table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and sauce in a skillet over low heat, stirring occasionally until warmed through. You can also microwave it in short intervals, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Rosemary Chicken With Cream Sauce contains roughly 1478 calories, with 11g protein, 13g carbohydrates, and 154g fat. It is an excellent source of vitamin A (116% of the Daily Value), protein (21% of the Daily Value), and vitamin D (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 726mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken thighs instead of tenderloins?
Yes, boneless chicken thighs can be used in place of tenderloins. They may require slightly more cooking time due to their thickness, so ensure they reach an internal temperature of 165°F for safety.
What can I use instead of heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. However, this may result in a less creamy sauce. For a dairy-free alternative, try using coconut cream.
Is there a vegetarian version of this recipe?
Yes, you can create a vegetarian version by substituting the chicken with firm tofu or seitan. Use vegetable broth instead of chicken broth and ensure you season well for flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).