Chicken with Rosemary Butter Sauce

**Recipe found in Taste of Home magazine.**

4 boneless skinless chicken breast halves (4 oz each)
4 Tbsp butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 Tbsp minced fresh rosemary

Family Chef's substitutions: I used a very mild Sauvignon Blanc for the wine.

In a large skillet over medium heat, cook chicken in 1 Tbsp 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 brown 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.

This was a very easy recipe and the sauce was good, but not spectacular. It definitely added a "little something", however, it was a very subtle flavor. I, personally, thought that I could have made it thicker. It was just as delicious over the veggies (green beans and zucchini) and would have been good over a simple white rice, as well. My husband really liked it. (The kids stuck with plain chicken breast and veggies.)

Family Chef's Grade: B