Creamy chicken with wine and rosemary

Difficulty: 1/5

With this recipe you’ll run out of excuses to cook something delicious, and you deserve it, too! It takes 20min and it’s guaranteed to make you flip. It’s really tasty and aromatic and goes amazing with white rice that gets soaked in the sauce… wow, I want to eat it all over again! So now you know, time is no longer a limit.

Portions: 3

– 20ml vegetable oil
– 3 chicken breasts
– 1 1/2 tbsp mustard
– 50g green onion, finely chopped
– 3 garlic cloves, minced
– 100ml white wine (I used Sauvignon Blanc)
– 4 sprigs of fresh rosemary
– 200g whipping cream
– salt and pepper to taste

1. Mix the breasts with mustard, salt and pepper.
2. Heat oil in a pan and put the breasts in to sear. Don’t move them around so they get a nice golden colour. Reserve.
3. On the same pan, add the onions to cook on med-low heat. Use the water that it lets go to unstick anything left from the chicken (this contains amazing flavour!). Once translucent, add the garlic and cook for a few seconds.
4. Add the white wine and rosemary, and let the wine boil until it’s completely evaporated.
5. Add the cream and salt to taste, then the breasts and cook on low heat with a lid on. Mine took 10min, but it’t up to you to assess depending on the size of the chicken, the strength of your stove and how much you cooked it while searing. Just make sure that it’s not over cooked or it turns tough and dry. It’s better that you sacrifice one and cut into it to see how it’s doing. Correct salt and pepper and done!

As easy as that! I’m sure you’ll love the look, smell and taste of it 🙂

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Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail

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