Chicken with Rosemary Butter Sauce

This is one of my husband's favorites, and I am in love with it as well. Mostly because it is so simple to make! I will reach for this recipe when I need to make something quickly, or when I know I need a people-pleaser. Who doesn't love a great butter sauce??

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 tablespoons butter, divided
• 1/2 cup white wine or 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 for 4-5 minutes on each side or until a meat thermometer reads 170°. 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 sauce with chicken.