Irish Rosemary Chicken Recipe With Creamy Dubliner Sauce Is How to Explore the Flavors of Ireland Irish Recipes One-Pan Recipes High Protein Recipes Chicken Recipes Dinner Gluten-free Cookbooks

Ready to discover Ireland in your own kitchen? With A Return to Ireland: A Culinary Journey from America to Ireland, renowned chef Judith McLoughlin has captured the soul of Irish cooking – from hearty Irish staples to classic comfort foods and so much more. Featuring over 100 recipes, including this recipe for rosemary chicken, the cookbook will bring you on a culinary journey from the Irish-American immigrant recipes to the flavors of modern Ireland.

To make this Irish recipe you will need the following gluten-free ingredients from your fridge and pantry: chicken breasts, vegetable oil, butter, artichoke hearts (check out the health benefits of artichoke hearts), shallots, fresh garlic, heavy whipping cream, chicken stock, white wine, Dubliner Irish cheese and fresh rosemary.

Dubliner cheese combines the flavors of Swiss, cheddar and Parmesan cheeses. The cheese is made with cow's milk and is crumbly, creamy and melts well. If you can't find Dubliner cheese, you could substitute an aged yellow cheddar, white cheddar, Swiss cheese or gouda.

Serve this flavorful rosemary chicken recipe as a high-protein dinner with rice or mashed potatoes to soak up the delicious sauce.

Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 4 chicken breast fillets (2 pounds)
• 12 ounces artichokes hearts, cut in quarters

Sauce 

• 4 tablespoons butter
• 1 medium (3 tablespoons) shallot finely chopped
• 2 garlic cloves, minced
• 3/4 cup heavy whipping cream
• 3/4 cup chicken broth
• 1/4 cup dry white wine
• 1/2 cup Dubliner Irish cheese, finely grated
• 1 tablespoon rosemary, finely chopped

Here's how to make it: 

1. Season the chicken fillets with freshly ground pepper and sea salt. In a large skillet, melt the butter and oil over medium-high heat. Add the chicken breasts and sear on both sides until they are browned. Remove the chicken from the skillet for a few minutes to make the sauce.
2. To make the sauce, melt the butter in the same skillet the chicken fillets were browned. Add the shallot and cook until for a few minutes, until it is soft and translucent. Add the garlic and rosemary and cook for 1 minute until fragrant, being careful not to burn the garlic. Add the wine and cook on medium for about 5 minutes or until the wine has almost evaporated. Add the chicken stock and cream and cook for a few minutes. Stir in the Dubliner Irish cheese until the cheese has melted. (If you can't find fresh rosemary, you can use dried rosemary.)
3. Add the chicken fillets back into the skillet and spoon the sauce on top. Arrange the artichokes hearts all around the chicken. Bake the chicken in a preheated 400-degree F oven for 18 to 20 minutes until the chicken is fully cooked and firm to the touch (internal temperature of 165 degrees F). To serve, place a chicken breast in the center of each plate and spoon more sauce on top. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

Photo and recipe courtesy of A Return to Ireland: A Culinary Journey from America to Ireland.

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