- 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.
Reviews forChicken with Rosemary Butter Sauce
"I doubled the sauce using the chicken broth. I also added some fresh chives and fresh parsley and served with asparagus. My chicken was frozen so I cut it into small pieces. I think I would have preferred the larger pieces as the small pieces dried out a bit. However, it was still very good. I served it with fettuccini noodles. will make again."
"Absolutely fantastic recipe! Will be making it again!"
"I doubled the sauce and served it with rice and it was delicious"
"This was absolutely delicious. Sauce would have been awesome over noodles so next time that's what I plan on doing!"
"This recipe is "The Bomb-Diggity"!!!! Restaurant quality in the comforts of your own home. This will be my "Go To" recipe, especially around the busy holiday season. Made a TOH peach pie to finish off the meal. Thanks Connie and TOH for making my meal preparation such a delight. Yum!"
"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."