In a large skillet over medium heat, cook chicken in 1 TBSP. butter for 4-5 minutes on each side or till 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 till slightly thickened. Stir in rosemary and remaining butter till blended. Serve sauce with chicken.