Chicken with Rosemary Butter Sauce

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

4 boneless skinless chicken breast halves

4 tablespoons butter (divided)

1/2 cup 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 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.

Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.

Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.

Nutrition

• Serving Size: 1 g
• Calories: 403 kcal
• Total Fat: 27 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 167 mg
• Sodium: 304 mg
• Total Carbohydrate: 1 g
• Total Sugars: 1 g
• Protein: 38 g