Chicken with Rosemary Butter Sauce - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 2-4 Chicken Breasts, boneless and skinless
• 4 T Butter, divided
• 1/2 cup Heavy cream
• 1/2 cup White wine (I use Chardonnay)
• 2 T Rosemary, fresh

Directions:

In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes or so on each side until golden brown. Remove and keep warm.

Add wine to 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.

Notes:

I make mashed potatoes and saute zucchini strips to go with the chicken.