boneless skinless chicken breast halves (4 oz each)
tbsp butter, divided
cup white wine or chicken broth
cup heavy whipping cream
tbsp minced fresh rosemary
In a large skillet over medium heat, cook chicken in 1 tbsp butter for 4-5 minutes on each side or until juices run clear. 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 sauce over chicken.