Recipe - Creamy Rosemary Chicken

1 Chicken breast; halved and
skinned, (flatten slightly
to cook more evenly)
One half cup Flour; seasoned with garlic
salt and fresh ground black
pepper
1 tablespoon Olive oil
1 small Onion; chopped
2 Cloves garlic; crushed
3 ounce Fresh mushrooms; cut or sliced up
2 cup Chicken broth
One fourth cup Celery; cut or sliced up thin
One half cup Skim milk; (I use 2%)
One half teaspoon Dried rosemary
One fourth cup Dry white wine
1 tablespoon Butter or margarine;
(optional)
6 ounce Cooked egg noodles
1 tablespoon Fresh Italian parsley;
chopped

Rinse the chicken breasts under cold water. Pat dry. Place the flour in a
plastic bag. Add the breasts to the flour. Close the bag and gently shake
to coat the chicken.

Heat the oil in a sauté pan. Add the breasts and brown on all sides. Remove
and set aside. Add the onion, garlic, celery and mushrooms to the pan and
sauté until limp. Add the rosemary, and wine; simmer until reduced in half.

Add the broth and milk and bring to a gentle boil. Reduce heat, return
chicken to pan and simmer uncovered for 15 minutes. Remove chicken to warm
plate. Meanwhile, increase the flame, add butter and cook sauce until
thickened (1015 minutes).

In a serving plate, combine noodles and sauce, top with chicken, sprinkle
fresh parsley over all, and serve. This could also be served with rice, but
we really like it with the noodles. Serves 2 (but you could easily add
another half piece of chicken breast and 8 ounces of noodles to serve 3).

Posted to TNT Recipes Digest by gailk@wupatki.wustl.edu (Gail Kremser) on
Mar 5, 98