Chicken with Rosemary

Categories: chicken, main dish

Ingredients

• 3/4 cup butter
• 2 tbsp oil
• 4 chicken breasts, cup in half
• 2 1/2 cups chicken broth
• 10 sprigs of rosemary
• 1/4 tsp dried thyme
• salt and pepper
• 1/4 cup flour
• 1 cup heavy cream
• 1/2 lb carrots
• 1/2 lb mushrooms

Directions

1. Heat 1/4 cup butter with the oil in a frying pan. Add chicken pieces and brown on all sides. Remove from the pot and set aside.

2. Add broth to pan and stir well to mix in sediments from bottom. Add 8 sprigs of rosemary, the thyme, and seasoning. Simmer for 20 minutes. Strain and set aside.

3. Melt 1/4 cup butter in a clean pan, stir in flour and cook for 1 minute. Gradually stir in broth mixture and simmer until thickened. Stir in cream.

4. Add chicken breasts to sauce, with their juices. Simmer for about 20 minutes, stirring occasionally, until chicken is tender. Add more broth if sauce becomes too thick.

5. Meanwhile, peel and slice the carrots. Cook in boiling salted water until just tender. Drain. Fry mushrooms in remaining butter.

6. About 5 minutes before chicken is ready, add carrots and mushrooms to pan.

7. Break up remaining 2 sprigs of rosemary and add to pan. Serve with rice.

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