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Chicken with Rosemary Butter Sauce Recipe

Chicken with Rosemary Butter Sauce Recipe photo by Taste of Home

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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

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Chicken with Rosemary Butter Sauce Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

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

Directions

In a large skillet over medium heat, cook chicken in 1 tablespoon butter 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 and remaining butter until blended. Serve sauce with chicken. Yield: 4 servings.

Cooking for 2: Chicken with Rosemary Butter Sauce for 2

Nutritional 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.

Originally published as Chicken with Rosemary Butter Sauce in Taste of Home August/September 2009, p43

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken with Rosemary Butter Sauce

Chicken with Rosemary Butter Sauce

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(21-30) of 32 reviews

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Reviewed on Aug. 22, 2011 by reindeergal

I tried this last night and really enjoyed it. Loved the flavor of the sauce. I didn't have fresh rosemary and used dried. I really crumbled it up and put it in the sauce earlier than stated to soften it up a bit.

Reviewed on Aug. 22, 2011 by Rnda

You "guys" are tough! Liked the recipe!!!

Reviewed on Aug. 21, 2011 by linda_ing

I'm sure trailmom can divide this recipe in half, lets be nice here. Her observation is correct. The intro quote is the same on both the 4-serving and 2-serving recipe, hence the confusion.

Reviewed on Aug. 21, 2011 by annsway1

I love rosemary with chicken. Made more sauce as I wanted to pour it over cooked noodles and in the future...rice? Thanks Connie

Reviewed on Aug. 21, 2011 by vieux

trailmom can you divide by 2? Made this with boneless skinless thighs as I prefer the flavour of dark meat. Tarragon is a nice touch although it is very strong. you have to be careful with the amount. All in all it's aces

Reviewed on Aug. 21, 2011 by rshanna

Seriously...if you want the recipe for 2, just divide it in half...esp. a recipe this simple!

And please note: They have a link at the bottom of the recipe for 2 Serviings!