Chicken with Rosemary Butter Sauce Recipe

By dorchuk

Ingredients

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

Preparation

Step 1

Directions

In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a meat 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 sauce with chicken. Yield: 4 servings.