Chicken Breast with Rosemary and Whipped Cream Sauce

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Chicken Breast with Rosemary and Whipped Cream Sauce

Name: Chicken Breast with Rosemary and Whipped Cream Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Französische Küche
Ingredients: 500 g chicken breast without skin; 100 g yellow onion; 4 tbsp olive oil; 1 tbsp ground rosemary; 1 tsp lemon zest (finely grated); 200 ml whipped cream (31 % fat); Salt; Ground black pepper

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35 min

Quick

Gurkerl Küche

Zarte Hendlbrust trifft auf aromatisches Schlagobers und frischen Rosmarin – ein schnelles Pfannengericht, das mit einer feinen Zitronennote besticht. Perfekt für ein elegantes Abendessen unter der Woche, das in weniger als einer Stunde auf dem Tisch steht. Ein wahrer Gaumenschmaus für alle, die cremige Saucen und mediterrane Kräuter lieben!

Ingredients

Price per portion:€ 8.70

Ingredients

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Skinless chicken breast 500 g Hendlbrust ohne Haut

Yellow onion, small 100 g Gelbe Zwiebel

Extra virgin olive oil 4 EL Olivenöl

Ground rosemary 1 EL Rosmarin gemahlen

Lemon zest 1 TL Zitronenschale (fein gerieben)

Whipping cream 32% fat 200 ml Schlagobers (31 % Fett)

You probably have at home

Fine salt Salz

Ground black pepper Pfeffer schwarz gemahlen

Preparation method

Preparation & Searing

Preheat the oven to 220–225 °C and prepare a large, oven-safe pan.

Wash the chicken breasts, pat them dry, and season generously with salt and pepper on both sides. Peel and finely chop the onion.

Heat 4 tbsp olive oil in the pan over medium heat. Add the chopped onion and sauté until translucent for about 2–3 minutes.

Chef's tip

Serve with classic Austrian side dishes such as parsley potatoes or a fresh lamb's lettuce salad. A squeeze of fresh lemon juice before serving adds extra freshness to the dish.