Chicken with Rosemary Butter Sauce for 2

By carvalhohm

Ingredients

• 2 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons butter, divided
• 1/4 cup white wine or chicken broth
• 1/4 cup heavy whipping cream
• 1-1/2 teaspoons minced fresh rosemary

Preparation

Step 1

In a small skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm.

Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve with chicken.

Yield: 2 servings.