- 2 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons butter, divided
- 1/4 cup white wine or chicken broth
- 1/4 cup heavy whipping cream
- 1-1/2 teaspoons minced fresh rosemary
- In a small skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a 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 with chicken. Yield: 2 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken with Rosemary Butter Sauce for 2
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"This was tasty but I would not go out and buy whipping cream just to make it. I used half & half and it worked just fine. I also used dry rosemary."
"I love that this is so easy to make. The sauce has a very nice taste to it. I used dried rosemary instead of fresh."
"I doubled the recipe for the sauce, probably didn't need to. Served it over squash ravioli.YUMM! It's a keeper!"
"This was an amazingly great recipe. It was super easy with minimal prep and just a few ingredients. I think I might try sauteed sliced baby portobella mushrooms next time for the fun of it. Really a great recipe."
"The flavor of the sauce was amazing!"