Chicken Breasts with Rosemary Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Boneless, skinless chicken breast, 4 ozFresh Rosemary, 1 tbsp, finely choppedButter, unsalted, 1.5 pat (1" sq, 1/3" high)Half and Half Cream, 2 tbspMoscato Sweet White Wine (.50 oz)
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. Yield: 2 servings.
Serving Size: makes 1 serving
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. Yield: 2 servings.
Serving Size: makes 1 serving
Nutritional Info Amount Per Serving
- Calories: 249.5
- Total Fat: 13.6 g
- Cholesterol: 92.5 mg
- Sodium: 53.6 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.2 g
- Protein: 26.0 g
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