Chicken with Rosemary Butter Sauce
Serves: 4
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This simply elegant entree requires a minimum of effort but will win you compliments. You'll love the mellow sauce!
Dovetailing tip: Plan for at least 2 chicken breasts for leftovers. You will use these leftovers in the Meal 5, Chicken Casserole.
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Ingredients:
| 4 | boneless skinless chicken breasts halves (4 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:
In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side or until a thermometer reads 165°. Remove and keep warm. 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 butter until blended. Serve sauce with chicken. Yield: 4 servings.
Source: tasteofhome.com
