Sauteed Chicken Breasts with Rosemary Sauce

The other night my wonderful boyfriend made us this recipe for dinner. It was delicious! Wish I had pictures of it; it also looked amazing.

Sauteed Chicken Breasts with Rosemary Sauce

• 2 chicken breasts, split in half
• 1 c dry white wine
• 1 c heavy whipping cream
• 2 T minced fresh Rosemary (about 2 sprigs)
• 4 T butter
• Salt and Pepper
• Cooked whole wheat pasta
• Cooked broccoli or other vegetables
  

To make:
Season chicken with salt and pepper. Melt 1 T of butter in a medium to large skillet. Cook chicken breasts over medium heat, 4-5 minutes on each side, or until done. Set chicken aside and tent with foil to keep warm. Pour the wine into the warm skillet. Cook for a couple of minutes stirring occasionally. Add cream and bring to boil. Reduce heat to low and simmer until slightly thickened, stirring occasionally to prevent sticking. Stir in remaining butter and rosemary. After butter is melted, add salt and pepper to taste. Serve sauce over chicken and pasta. Top with veggies.