Cook Time: 1 hour, 30 minutes
Ingredients:
- 4 chicken breast halves, bone in
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon crumbled fresh rosemary leaves or 1/2 teaspoon dried
- 1 1/2 cups light cream
- heated milk
- chopped fresh parsley
Preparation:
Wash chicken and pat dry. Combine flour, salt, pepper, and fresh or dried rosemary in a wide shallow bowl or pie plate. Dredge chicken breasts with flour and rosemary mixture. Place in a shallow, lightly buttered baking dish. Pour cream over chicken. Bake at 325° for about 1 1/2 hours, turning chicken after first 45 minutes. Thin cream sauce with a little hot milk, if necessary. Garnish with chopped parsley, if desired.Rosemary chicken breast recipe serves 4.
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