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Rosemary & Butter Chicken

Rosemary & Butter Chicken
27th January, 2017

This chicken dish is simplicity itself and only takes about 20 minutes from start to finish

Rich, flavourful and buttery


  • 4 chicken breasts
  • 125g salted butter
  • 100mls dry white wine
  • Sprig of rosemary, chopped


    Heat the oven to 180.

    Put about 100g of butter into a frying pan and melt it.

    Add the chicken breasts and cook each side for about 4/5 minutes.

    The chicken should be browned slightly by this time on both sides so take the chicken out the frying pan and place on a baking tray, wrap in foil and place into the oven for the last 10 minutes.

    Add the white wine to the pan with the butter and chicken juices, turn up the heat and start to reduce it by at least half.

    Finely chop a sprig of rosemary and add this to the pan for the last few minutes.

    Take chicken out the oven, pour the chicken juices into the pan and keep reducing.

    Just before you serve, put the last 25g of butter into the pan and then pour this over the plated chicken breasts.

  • Why not serve with this