Rosemary-Butter Chicken
Long-Grain and Wild Rice Pilaf and Steamed Peas
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup butter
- 1 cup chicken broth
- 1 cup heavy cream
- 1 Tbsp minced fresh rosemary (or use 1 tsp dried crushed rosemary)
Instructions
- Cut chicken in half crosswise; pound to an even thickness in a large zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium-high heat; add chicken, and cook 3 minutes per side or until browned.
- Add broth to skillet; bring to a boil, reduce heat, and simmer until reduced by half. Add cream and rosemary; return to a boil, reduce heat and simmer until sauce is thickened and chicken is done.
Side Dish Ingredients
- 2 (6-oz) boxes long-grain and wild rice pilaf
- 1 (16-oz) pkg frozen peas
Side Dish Instructions
- Cook rice according to package directions.
- Cook peas according to package directions; season with salt and pepper to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
