Rosemary Chicken

By natcat

Used to make with Careybeth Hayes Rivers

Ingredients

• 4 boneless, skinless chicken breasts
• 4 Tbsp unsalted butter, divided
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 tsp fresh rosemary, chopped
• Rosemary sprigs

Preparation

Step 1

Preheat oven to 375 degrees.
Melt 1 1/2 Tbsp butter in skillet and sauté chicken slowly. Place chicken in baking dish and place in oven for 10+ minutes.
While chicken bakes, pour wine in sauté pan and deglaze bottom. Scrape bottom with wooden spoon to remove brown bits. Cook off alcohol.
Stir in cream and bring to a boil. Reduce heat and stir in remaining 2 1/2 Tbsp butter. Add rosemary.
Remove chicken from oven. Place 1 chicken breast per plate and top with sauce, garnish with whole rosemary sprig.