Another one of Bill's favorites. The first time I made it he gobbled it up, asked what was in it and said, "Oooooh! THAT'S why it's so good." Another one in regular dinner rotation.
Ingredients4 boneless, skinless chicken breast halves
4 Tbsp. butter, divided
1/2 cups white wine or chicken brother
1/2 cup heavy whipping cream
1 Tbsp. minced fresh rosemary
Directions
1. In a large skillet over medium heat, cook chicken in 1 Tbsp. butter for 4-5 minutes on each side or until juices run clean. Remove from pan and keep warm.
2. Add wine (or broth) 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.
3. Serve sauce over chicken.
Posts
Wow that looks awesome! It's on my to-do list.
ReplyDeleteThe hubs LOVES rosemary - I've already printed out the recipe to try out on him. I'm thanking you in advance. :)
ReplyDeleteWhat a lovely recipe. This is my first visit to your blog and I've spent some time trying to catch up with your earlier posts. I really love your recipes and the welcoming tone of your blog. I'll be back often to see what else you've been cooking. I hope you are having a wonderful day. Blessings...Mary
ReplyDeleteThank you Mary, that was really sweet of you =)
ReplyDeleteHey Becky
ReplyDeletethats a pretty good looking chicken!! your plate looks wonderful! Its a pleasure to meet you and I look forward to reading more of your posts!!
I was hopin to see those cupcakes!
cheers
Dennis
YUM, I have to tell you that you have the best blogging name ever!!! Very clever.
ReplyDeleteThanks Val =)
ReplyDelete