- 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
- 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.
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
"SO good! Even my picky eaters liked it!"
"I am not sure what I did, but this sauce was much too thin to serve with the chicken. I followed the recipe exact. I do not think I will make this again."
"Quick, easy & phenomenal!!!"
"This recipe is yummy! My entire family likes it and that is hard to do with four children. Easy to make recipe which makes it even better."
"Yummy! Double the sauce."
"I agree with the other posters. This sauce is yummy!!!! I will definitely double it the next time. I always like to follow the recipe exactly the first time. A keeper for sure!"
"Very elegant dinner with just a little work - The taste was terrific."
"Family loved this one. I put the rosemary in with the wine so the rosemary would "soften up" a little bit before eating. I served it over jasmine rice and the sauce absorbed into the rice for a wonderful flavor."