Chicken with Rosemary Butter Sauce

I made this for the first time tonight, and it turned out fantastically.

(Mom and Kevin, you really should have stayed for dinner. For one thing, it was delicious, and for another, if you had stayed, then Kevin wouldn't have eaten three portions and ruined his diet for the day.)

Ingredients:

4 boneless skinless chicken breast halves (4 oz each)
4 Tbsp butter, divided
1/2 cup white wine or chicken broth (I used broth tonight)
1/2 cup heavy whipping cream
1 Tbsp minced fresh rosemary

In a large skillet over medium heat, cook chicken in 1 Tbsp butter until each side is brown and chicken is cooked through. 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 over chicken. Garnish with rosemary sprigs.


I also served this with parsley potatoes and carrots. It made a wonderful dinner. I'm just sorry that there isn't any left over.