Chicken With Rosemary Butter Sauce

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  • 4 Boneless Chicken Breast
  • 4 tablespoon(s) Butter
  • 1 tablespoon(s) Fresh Rosemary
  • 1/2 cup(s) Heavy Whipping Cream
  • 1 teaspoon(s) Plain Flour
  • 1/2 cup(s) White Wine


  1. 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.

  2. 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.
February 2011

This recipe is a personal recipe added by amanda1118 and has not been tested or endorsed by MyRecipes.

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