Tuesday, January 10, 2012

Rosemary Lemon Cream Sauce with Chicken

My refrigerator was screaming at me to make a meal out of these ingredients. I had made pasta a week earlier and as per usual had stashed some away in the freezer to use at a later date. There were beautiful lemons in the fridge, chicken breasts, and heavy cream. A few peas in the freezer. The combination of all of these ingredients gave us a warm, almost Spring-time meal. I added in some dried rosemary because rosemary adds a rich flavor and really compliments lemons. This dish is really easy to make and can be made in under 30 minutes. Perfect for a week day meal.

Rosemary Lemon Cream Sauce with Chicken

2 boneless skinless chicken breasts, cut into large pieces
5 shallots, finely chopped
2 tbsp butter
Garlic powder
Zest of 1 lemon
1/2 tbs dried rosemary
3/4 cup chicken broth
3/4 cup heavy cream
Pinch of cayenne
1/2 cup frozen peas
Salt and pepper to taste

1) Season chicken breasts with salt, pepper, and garlic powder
2) Saute shallots in 2 tbsp of butter until softened then add chicken and cook until browned

3) Deglaze pan with chicken broth and add rosemary, lemon zest, and cayenne and reduce liquid slightly

4) Add heavy cream, peas, and Parmesan and let thicken until desired consistency

5) Season with salt and pepper and serve over fettuccine or linguine and enjoy!

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