This elegant rosemary chicken requires minimal effort but will win you major compliments. You'll love the mellow sauce! —Connie McDowell, Greenwood, Delaware
Chicken with Rosemary Butter Sauce
Chicken with Rosemary Butter Sauce
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 4 boneless skinless chicken breast halves (6 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
Directions
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. 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 3 tablespoons butter until blended. Serve sauce with chicken.
Nutrition Facts
1 chicken breast half: 411 calories, 26g fat (15g saturated fat), 158mg cholesterol, 183mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 35g protein.
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