Chicken with Rosemary Butter Sauce for 2

(Courtesy of Taste of Home)

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

Directions:
In a small skillet over medium heat, cook chicken in 1 Tbsp. butter for 4-5 minutes on each side or until thermometer reads 170 degrees.  Remove and keep warm.

Add wine 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 slightly thickened.  Stir in rosemary and remaining butter until blended.  Serve with chicken.

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