Rosemary Chicken

Rosemary Chicken

Rosemary is one of my favorite herbs.  The rosemary pairs well in this dish with the chicken and isn’t overpowering.  This is a quick meal to get on the table and my kids love it.  So take a break from your ordinary chicken dinner and give this rosemary chicken a try, you’ll be glad  you did.

Rosemary Chicken


3 boneless, skinless chicken breasts

16 oz egg noodles

8 oz sour cream

3/4 cup whole milk

4 oz fresh mushrooms, sliced

2 tablespoons vegetable oil

2 tablespoons butter

1 teaspoon granulated garlic

1 teaspoon rosemary

1 teaspoon salt

1/2 teaspoon black pepper

Cooking Directions:

Cook egg noodles according to package directions and drain.  While noodles are cooking, add vegetable oil in a skillet over medium high heat.  Cut chicken into 2 inch chunks.  Add chicken to skillet and season with salt, pepper, and rosemary.  Stir chicken occasionally, turning to brown all sides.  When chicken is cooked through, remove from skillet onto a paper towel lined plate.  Add butter to skillet to melt and then add mushrooms.  When mushrooms are browned, add sour cream and milk, stirring until smooth and heated through.  Add chicken back to skillet and turn heat to low. Season with more salt and pepper if needed.  Simmer for fifteen minutes.  Serve over egg noodles.



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