In a large skillet over medium heat, cook chicken in 1 tbsp butter for 4-5 minutes on each side or until done. Remove and keep warm.
Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and ring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter with flour until blended. Serve sauce with chicken.
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