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LEMON AND ROSEMARY CREAMY CHICKEN BREASTS

COLLABO POITRINES DE POULET CREMEUSES AU CITRON ET AU ROMARIN

In collaboration with
Caroline Germain

Breasts Stews and braises Oven In advance Favourites Winter season Holiday season
4-6 Portions
15 min Prepping
25 min Cooking
Recipe Easy

Ingredients

  • 1 cup (250 ml) chicken broth
  • 1 tbsp. (15 ml) lemon juice
  • 1 tbsp. (15 ml) minced garlic
  • 1 tbsp. (15 ml) olive oil
  • 2 tbsp. (30 ml) butter
  • 1 cup (250 ml) 35% cream
  • 2 tbsp. (30 ml) Boursin Fine Herbs
  • A few slices of lemon
  • A few fresh rosemary sprigs

Directions

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  1. Preheat oven to 375°F.
  2. In a nonstick pan, heat the olive oil and sear the chicken breasts for 3 to 4 minutes on both sides. Set aside.
  3. In the same pan, over medium heat, reduce the chicken broth, lemon juice, and garlic by half. Stir regularly.
  4. Remove from heat. Add the butter, cream, and Boursin. Stir.
  5. Add the chicken and rosemary. Cook in the oven for approximately 20 minutes.