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4boneless, skinless, chicken breast halves
4 Tbspbutter, divided
1/2 cwhite wine or chicken broth
1/2 cheavy whipping cream
1 Tbspminced fresh rosemary
How to Make Chicken with Rosemary Butter Sauce
- 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.