Chicken With Rosemary Butter Sauce

By june

Easy, but oh so elegant!

Ingredients

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

Preparation

Step 1

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.