This recipe was featured in a Taste of Home magazine a  while back.  This caught my eye because its low calorie, fast to make and it just looked delicious.  Ted and I are fans of rosemary anyway so I knew it would be a winner.    I think next time I may serve this on GF (gluten free) Pasta as the sauce was so good!   I hope if you try this you will let me and Ted know what you thought! Enjoy!

Serves 4

Took all of about 20 minutes to prepare


  • 2 boneless skinless chicken breast cut in halves (4 ounces each)
  • 2 tablespoons butter, divided
  • 1/4 cup white wine or chicken broth
  • 1/4 cup heavy whipping cream
  • 1-1/2 teaspoons minced fresh rosemary



  • In a skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. 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. 

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