Chicken With Rosemary Butter Sauce

[Boingo1]

You can use light butter or margarine, but the whipping cream shouldn't be substituted.

It's VERY VERY good (and simple!)

Chicken With Rosemary Butter Sauce

4 boneless skinless chicken breast halves
4 T. butter divided
1/2 C. white wine or chicken broth
1/2 C. heavy whipping cream
1 T. minced rosemary

In a large skillet over medium heat cook chicken in 1 T. butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

Add wine or broth 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 lightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.

Servings Per Recipe: 4
Amount Per Serving
Calories: 294.8
Total Fat: 16.5 g
Cholesterol: 121.6 mg
Sodium: 619.2 mg
Total Carbs: 1.4 g
Dietary Fiber: 0.4 g
Protein: 29.8 g

[NancyAZ]

Thank you for posting this! I made it tonight and it was delicious. The only thing I'll do differently next time is to flatten the chicken before cooking. I think it will cook up more quickly, be more tender, and hold the sauce better. Yum!

[bayerngirl]

I made this recipe tonight, is was so delicious! DH loved it! Our commissary didn't had whipping cream today, I used light cream. I used chicken tenderloins instead of breasts. I also used fresh rosemary! It's a keeper! Quick and easy recipe!

Chris, thanks for posting!

[Boingo1]

You guys are so welcome! I'm glad you made it and liked it so much (as much as I did).

I think I'm going to have to get the stuff for it this week too.

Yeah, I think flattening the chicken is a good idea. It takes so long to cook through thick.

Oh, it was from Taste of Home magazine. (My friend shared it with me!)

[erwinzeez]

This recipe was recommended by Sara and I tried it last night with our Seyval Blanc, and am having it again for lunch today and all I can say is, "wowsa!" I'm a very big fan of dishes with such full flavor and so little ingredients. It came from Taste of Home so you know it's going to be a winner.

Ingredients:
4 boneless skinless chicken breast halves (4 oz. each)
4 tblsp. butter (divided)
1/2 cup Sainte Genevieve Winery Seyval Blanc wine
1/2 cup heavy whipping cream
1 tbsp. minced fresh rosemary

In skillet over med. heat, cook chicken in 1 tbsp. butter (4-5 min. each side, til juices run clear). Remove from pan and keep warm.

Add wine to pan; cook over med-low heat, stirring to loosen browned bits from pan. Add cream and bring to boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce over chicken.
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[Kathy G]

Originally Posted by Boingo1

You can use light butter or margarine, but the whipping cream shouldn't be substituted.

It's VERY VERY good (and simple!)

Chicken With Rosemary Butter Sauce

4 boneless skinless chicken breast halves
4 T. butter divided
1/2 C. white wine or chicken broth
1/2 C. heavy whipping cream
1 T. minced rosemary

In a large skillet over medium heat cook chicken in 1 T. butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

Add wine or broth 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 lightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.

Servings Per Recipe: 4
Amount Per Serving
Calories: 294.8
Total Fat: 16.5 g
Cholesterol: 121.6 mg
Sodium: 619.2 mg
Total Carbs: 1.4 g
Dietary Fiber: 0.4 g
Protein: 29.8 g

Thanks Chris! This was delicious! I used light cream and light butter. Then I sliced the chicken breast up (and placed it over 1/2 cup of brown rice) before spooning a little cream sauce over everything. Mmmmm.....even my 19 yr old loved it.

[Tobias]

Originally Posted by Boingo1

You can use light butter or margarine, but the whipping cream shouldn't be substituted.

It's VERY VERY good (and simple!)

Chicken With Rosemary Butter Sauce

4 boneless skinless chicken breast halves
4 T. butter divided
1/2 C. white wine or chicken broth
1/2 C. heavy whipping cream
1 T. minced rosemary

In a large skillet over medium heat cook chicken in 1 T. butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

Add wine or broth 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 lightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.

Servings Per Recipe: 4
Amount Per Serving
Calories: 294.8
Total Fat: 16.5 g
Cholesterol: 121.6 mg
Sodium: 619.2 mg
Total Carbs: 1.4 g
Dietary Fiber: 0.4 g
Protein: 29.8 g

good recipe sharing here really nice forum for that who have good eating habits and want to maintain fitness.

[kimcarroll2bfit]

Thanks for the recipe. I will try it tonight and provide a "review"