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Ingredients
4 Chicken breast halves, boneless, skinless
4 Tablespoons butter, divided
1/2 Cup chicken broth
1/2 Cup heavy whipping cream
1 Tablespoon minced rosemary
Instructions
In a large skillet over medium heat cook chicken in 1 tablespoon butter for 4 to 5 minutes on each side or until juices run clear. Remove and keep warm. Add broth 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 lightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.