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Chicken with Rosemary Butter Sauce for 2 Recipe
Chicken with Rosemary Butter Sauce for 2 Recipe photo by Taste of Home

Chicken with Rosemary Butter Sauce for 2 Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Chicken with Rosemary Butter Sauce for 2 in Taste of Home

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.

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

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 6, 2013

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.

MY REVIEW
Reviewed Feb. 21, 2013

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.

MY REVIEW
Reviewed Feb. 11, 2013

I doubled the recipe for the sauce, probably didn't need to. Served it over squash ravioli.

YUMM! It's a keeper!

MY REVIEW
Reviewed Jul. 30, 2012

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.

MY REVIEW
Reviewed Sep. 10, 2011

The flavor of the sauce was amazing!

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