Chicken with Rosemary Butter Sauce

By littlefish

This simply elegant entree for two requires a minimum of effort but will win you compliments. You'll love the mellow sauce! —Connie L McDowell, Greenwood, Delaware

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

Details

Servings 4

Preparation

Step 1

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.

Nutrition Facts: 1 chicken breast half with 3 tablespoons sauce equals 351 calories, 25 g fat (15 g saturated fat), 134 mg cholesterol, 148 mg sodium, 2 g carbohydrate, 0 fiber, 24 g protein.