Chicken With Rosemary Butter Sauce

Another one of Bill's favorites. The first time I made it he gobbled it up, asked what was in it and said, "Oooooh! THAT'S why it's so good." Another one in regular dinner rotation.
4 boneless, skinless chicken breast halves
4 Tbsp. butter, divided
1/2 cups white wine or chicken brother
1/2 cup heavy whipping cream
1 Tbsp. minced fresh rosemary

1. In a large skillet over medium heat, cook chicken in 1 Tbsp. butter for 4-5 minutes on each side or until juices run clean. Remove from pan and keep warm.

2. Add wine (or broth) 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.

3. Serve sauce over chicken.


  1. Wow that looks awesome! It's on my to-do list.

  2. The hubs LOVES rosemary - I've already printed out the recipe to try out on him. I'm thanking you in advance. :)

  3. What a lovely recipe. This is my first visit to your blog and I've spent some time trying to catch up with your earlier posts. I really love your recipes and the welcoming tone of your blog. I'll be back often to see what else you've been cooking. I hope you are having a wonderful day. Blessings...Mary

  4. Thank you Mary, that was really sweet of you =)

  5. Hey Becky

    thats a pretty good looking chicken!! your plate looks wonderful! Its a pleasure to meet you and I look forward to reading more of your posts!!
    I was hopin to see those cupcakes!

  6. YUM, I have to tell you that you have the best blogging name ever!!! Very clever.


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