Chicken Breast with Rosemary Butter Sauce

This year we planted some Rosemary in the front yard. I had tried (foolishly) to grow Rosemary in my herb garden. Let’s just say that an herb that grows into a big bush has no business in a small clay pot.

While it’s nice to have Rosemary growing in the front bed, I am not sure my two plants will ever grown into sizeable shrubbery. Not with my clipping the plants whenever the need for fresh Rosemary arises. One thing is certain, is easier to walk out the front door than to drive up to the grocery store. The biggest problem with produce market Rosemary is that I end up throwing half of it out. By growing my own, I can snip what I need when I need it. Can you imagine spending $4.00 on a package of 8 to 10 sprigs when all I need is a tablespoon? There is nothing that bothers me more than waste. Besides, puttering in the garden is good for the soul. I’ve got bay leaves, assorted herbs, Rosemary and an array of tomatoes, peppers, zucchine and tomatillos. Yum!

Enough about my beautiful garden. We’re here to talk turkey. Okay, maybe not turkey, but Chichen is always nice. You might notice that throughout the photos, there are only 3 breast, while the recipe calls for 4. Since there are only the 3 of us unless we’re entertaining, I always cook in portions of 3. It just means more of the yummy sauce to go around.

Sliced Chicken Breast with Rosemary Butter Sauce
4 boneless Chicken Breast
Kosher Salt to taste
White Pepper to taste
6 tablespoons butter, divided
1/2 cup White Wine
1/2 cup Heavy Cream
1 tablespoon Fresh Rosemary
4 Rosemary Sprigs for garnish

Season chicken breasts with salt and white pepper, set aside. In a large skillet over medium heat, melt 2 tablespoon of butter. Swirl to coat the pan. Place chicken in the skillet and cook until chicken is no longer pink, about 5 to 6 minutes per side. If necessary, lower heat cook breast through without burning. Remove breast from skillet, slice and wrap in foil to keep warm.

To the now empty skillet, add wine to deglaze the pan over medium-low heat, stirring to loosen browned bits the bottom. Add cream, increase heat and bring to a boil. Reduce heat; cook and stir until slightly thickened, about 5 minutes.

Mince rosemary, add to the cream along with remaining 4 tablespoons butter. Whisk off-heat until blended.

To serve, fan out the sliced chicken on a serving platter, drizzle with some of the Rosemary Butter Sauce. Garnish with a few Rosemary Sprigs for that extra detail to beauty. Serve remaining sauce with chicken to use as desired.

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Looking for more Rosemary-Chicken recipes? Try my Italian Roast Chicken. Another great use of Rosemary from the garden.