Chicken with Rosemary Butter Sauce Yum
  • Yield: 4 servings
  • 15 mins
  • 1 hour
  • Rating: ★★★★★


  • 4 boneless skinless chicken breasts, halved
  • 4 tablespoons butter, divided
  • 1/2 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon minced fresh rosemary
  • 3 cups uncooked rice


  1. In a large stainless steel skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
  2. Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
  3. Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.

More delicious recipes