CHICKEN WITH ROSEMARY BUTTER SAUCE

By curly

Ingredients

• 4 boneless skinless chicken breast
• halves (4 ounces each)
• 4 tablespoons butter, divided
• 1 large clove garlic, crushed
• 1/2 cup white wine or chicken broth
• 1/2 cup heavy whipping cream
• 1 tablespoon minced fresh
• or dried rosemary
• 1 tsp white pepper
• 2 Tbsps cornstarch

Preparation

Step 1

In a large skillet over medium heat, melt butter and cook garlic until transparent, then cook chicken for 4-5 minutes on each side or until a thermometer reads 165°. Remove and keep warm.

Add wine to 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, white pepper, and remaining butter until blended. Stir in cornstarch to thicken if desired. Serve sauce with chicken. Yield: 4 servings.