CHICKEN WITH ROSEMARY BUTTER SAUCE
CHICKEN WITH ROSEMARY BUTTER SAUCE — Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!
I know it’s been said before, but you really can’t have too many chicken recipes. Especially chicken recipes like this Chicken with Rosemary Butter Sauce.
This delicious dish can be made in about 20 minutes and only dirties one pot! And a sauce made with butter and cream–how could you possibly go wrong there?
This chicken is nice enough for company, but easy enough for a weeknight meal. My kind of dinner!
I recommend a side of rice, potatoes or pasta to go with the creamy rosemary and butter pan gravy. In fact, it’s not a bad idea to double the sauce so you have some to spoon over your chosen side dish.
Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!
INGREDIENTS
- 4 boneless skinless chicken breast halves
- 4 tablespoons butter, divided
- 1/2 cup chicken broth
- 1/2 cup heavy whipping cream
- 1 tablespoon minced fresh rosemary
DIRECTIONS
- In a large 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.
- 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.
- 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.
Recipe Source:letsdishrecipes.com