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Chicken with Rosemary Butter Sauce for 2

 Chicken with Rosemary Butter Sauce for 2
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
2 ServingsPrep/Total Time: 20 min.


  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.