Rosemary Cream Chicken
The fragrance of rosemary to me is intoxicating. This earthy-piney scented herb has an undeniable aroma that flavors foods, drinks, scents candles, lotions and household cleaners. Rosemary also contains anti-inflammatory compounds that improve digestion and reduce asthma attack severity. It is an indispensable kitchen staple.

Right now, chicken is the lucky winner of this aromatic herb. With a bit of cream and a few other ingredients, rosemary still holds the spotlight in this dish.

1 1/2 lb. chicken, boneless, skinless breast
1/4 c. olive oil
2 lemons, juiced
3 Tbls Rosemary, chopped, dried or fresh
Red pepper flake, to taste
1 Tbls butter
1/2 heavy cream (or half and half)

Combine oil, juice of 1 lemon, 1 clove garlic, 2 Tbls. rosemary, red pepper and salt/pepper to a shallow glass dish. Add the chicken. Cover and marinade for 1 hour.

Add 1 Tbls. butter and 1 Tbls. olive oil to a skillet over medium high heat. Add the chicken filets, but don’t add the marinade. Brown on both sides. It takes about 3 minutes each side. Then remove from the skillet.

Add 1 Tbls more butter, 1 Tbls rosemary and when the skillet is bubbly, add the cream. Whisk until it smooths out and reduces. About 5 minutes. Add the chicken back into skillet, reduce heat to medium low and cover for 10 minutes.

Squeeze the juice of 1 lemon over the chicken, stir and serve with the rosemary cream drizzled on top of the chicken and a few fresh sprigs of rosemary.

Pairs excellent with Italian Zucchini.