- 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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"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."
"Very elegant dinner with just a little work - The taste was terrific."