Chicken with Rosemary Butter Sauce

(Courtesy of Taste of Home)

Ingredients:
4 boneless skinless chicken breast halves (4 oz. each)
4 Tbsp. butter, divided
1/2 c. white wine or chicken broth
1/2 c. heavy whipping cream
1 Tbsp. minced fresh rosemary

Directions:
In a large skillet over medium heat, cook chicken in 1 Tbsp. butter for 4-5 minutes on each side or until a thermometer reads 165 degrees.  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.

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