Chicken with Rosemary-Garlic Butter Sauce

This is another simple skillet chicken dish which is ready in about 20 minutes, and has really great flavor!!

4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary
1 garlic clove, minced

Season chicken with salt and pepper on both sides. In a large 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 or broth to the pan; cook over medium-low heat, stirring to loosen browned bits from the pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary, garlic, and remaining butter until blended. Serve sauce with chicken.

Yield: 4 servings

Source: Taste of Home