Rosemary Glazed Chicken and Vegetables

Rosemary Glazed Chicken and Vegetables

2-4 chicken breasts

1-2 Tablespoons olive oil

1 Tablespoon butter

chives or green onion

2 cloves garlic



2 Tablespoons butter 

1 cup or 1 can chicken broth

1/4 cup cream or half/half

1 Tablespoon cornstarch or potato starch

about 1 Tablespoon white wine

1 onion, thinly sliced

2 stalks finely chopped celery 

grated parmesan


Cook chicken in pan with olive oil, 1 Tablespoon butter, chives, garlic, parsley, and rosemary. Cook until done. Add 2 Tablespoons butter, chicken broth, cream, cornstarch and white wine, mix. Add chopped onion and celery. Simmer for a bit. serve with grated parmesan. 

Side Dishes:

steamed broccoli, red pepper, and pine nuts

Greek feta salad and wild rice

Back to blog

Leave a comment