Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breast halves (4 ounces each )

  2. 2 tablespoons butter, divided

  3. 1/4 cup white wine or chicken broth

  4. 1/4 cup heavy whipping cream

  5. 1-1/2 teaspoons minced fresh rosemary

Instructions Jump to Ingredients ↑

  1. In a skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm. Add wine to the 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: 2 servings.


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