Meet Your Local: Matthew Shepard's Rosemary Chicken
Slice of Jess:
Serves: 4
  • 4 Chicken Breasts (about 2 pounds)
  • 2 tbsp. Butter
  • 1 Shallot, sliced
  • 1 Garlic Clove, sliced
  • ¼ cup White Wine
  • 1 Rosemary Sprig, chopped
  • 3-4 Rosemary Sprigs, to taste
  • ¼ - ½ cup Dijon Mustard, to taste
  • 2 cups Heavy Cream
  • Salt + White Pepper, to taste
  1. Sear the outside of the chicken breasts on a grill pan to create grill marks. Do not fully cook. This step is optional but recommended.
  2. Melt the butter and sauté the shallots in a large skillet over medium heat.
  3. After a few minutes, add the garlic and continue to sauté for another minute.
  4. Deglaze the skillet with white wine. Add Dijon, cream, chopped rosemary sprig, and a dash of salt and white pepper.
  5. Let the cream sauce simmer for 2 minutes and then add the chicken back to the skillet and cover. Add more rosemary sprigs here if you prefer a deeper rosemary flavor.
  6. Allow the chicken to simmer until it's fully cooked, about 10-12 minutes. The sauce will thicken as the chicken cooks.
  7. Season with additional salt and white pepper, to taste, if necessary.
  8. Enjoy!
Recipe by Slice of Jess at