- 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
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"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."
"I liked the rosemary sauce, but it took about double the time for my chicken to cook than stated in the recipe. I will have to slice my chicken thinner next time."
"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!"
"Love, love, love this creamy mellow sauce. The chicken comes out so tender and juicy. I would have liked a little more sauce with my chicken and have started doubling that part of the recipe when I make this."