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Wednesday, January 28, 2015

Chicken with Rosemary Butter Sauce


    2 boneless skinless chicken breast halves (4 ounces each)
    2 tablespoons butter, divided
    1/4 cup white wine or chicken broth
    1/4 cup heavy whipping cream
    1-1/2 teaspoons minced fresh rosemary


    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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