Servings: 4
Chicken breast halves
4, boneless, skinless
4 tbsp., divided
Chicken broth
½ cup
Heavy whipping cream
½ cup, heavy
Fresh rosemary
1 tbsp., minced
Chicken with Rosemary Butter Sauce
5 m
15 m
Ready in:
20 m
  1. Add chicken and 1 tbsp. butter to a large skillet and cook for about 4 to 5 minutes on each side or until cooked through. Remove chicken to a plate.
  2. Pour the chicken broth into the pan and stir well to loosen the bits from the pan bottom.
  3. Add whipping cream and bring the sauce to a simmer. Cook, stirring, for about 3 to 5 minutes or until slightly thickened.
  4. Add rosemary and the rest of the butter and stir well until the butter is melted.
  5. Place the cooked chicken in the pan and leave it for 2 to 3 minutes.
  6. Before serving, pour the sauce over the chicken top.