Sauteed chicken breasts smothered in a creamy rosemary butter sauce.
Ready in 20 minutes or less!
Growing up on a farm I never had or used herbs in recipes. I know they add amazing flavors, so I grew some rosemary this year. This was a good recipe that my husband and I both liked!
*For a healthier version, omit the heavy cream (different taste, but still good)
*Replace cream with sour cream
*Add garlic or mushrooms
*Serve with rice, noodles, or steamed vegetable
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
1. 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.
2. 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.
3. 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.
Recipe Source: www.letsdishrecipes.com
Cindy is married to Gary and have two married children and five grandchildren. Both Cindy and her husband were teachers and this past year Cindy taught Home Economics at the church’s Christian school.
Being blessed with many interests and abilities, she enjoys cooking, baking and trying new recipes, as well as canning and food preservation.
She loves fresh fruits and vegetables from her garden. Birds, butterflies and flower gardens are a favorite attraction her and Gary enjoy.