Chicken with Rosemary Butter Sauce Recipe

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

1. 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.
2. 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. 

Taste of Home