Rosemary Chicken
ID: b2001a4a...
A quick and savory restaurant-style rosemary chicken featuring pan-seared chicken cutlets served with a rich, velvety sauce made of sautéed mushrooms, scallions, red wine, chicken stock, and a flour-butter thickener.
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🍳 Cooking Flow
Season and flour the chicken cutlets, sear them in a hot pan, then set aside. → Sauté sliced mushrooms and scallions in butter in the same pan. → Return chicken to the pan, sprinkle with rosemary, add red wine, and reduce. → Add chicken stock, thicken the sauce with flour-coated butter pieces, and finish with parsley before serving.
Cooking Steps
Brief Cooking Order
Season and flour the chicken cutlets, sear them in a hot pan, then set aside. → Sauté sliced mushrooms and scallions in butter in the same pan. → Return chicken to the pan, sprinkle with rosemary, add red wine, and reduce. → Add chicken stock, thicken the sauce with flour-coated butter pieces, and finish with parsley before serving.
Introduction
A quick and savory restaurant-style rosemary chicken featuring pan-seared chicken cutlets served with a rich, velvety sauce made of sautéed mushrooms, scallions, red wine, chicken stock, and a flour-butter thickener.
Step 1
Cut the large chicken breasts in half. Season both sides with salt and pepper, then dust them lightly with flour.
Step 2
Heat cooking oil in a pan and sear the floured chicken cutlets until browned on both sides. Do not cook them completely through at this stage.
Step 3
Remove the partially cooked chicken from the pan and set it aside on a plate.
Step 4
Melt a piece of butter in the same pan. Add the sliced mushrooms and scallions, season with salt and pepper, and sauté until tender.
Step 5
Return the chicken cutlets back into the pan with the mushrooms and sprinkle fresh chopped rosemary over the chicken.
Ingredients List
Important Notes
Manage pan heat carefully; if the pan gets too hot during the initial sear, lower the heat immediately to avoid flare-ups.
Do not overcook the chicken during the first sear because it will finish cooking while simmering in the sauce.
Rolling the butter in flour (beurre manié) helps thicken the pan sauce smoothly without leaving flour clumps.
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