Try this Chicken with Rosemary Butter Sauce recipe, or contribute your own.
Suggest a better descriptionIn 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 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.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 341 | ||
Calories from Fat: 216 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 139.7mg | 43 % | |
Sodium 170.2mg | 6 % | |
Potassium 335.3mg | 9 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.1g | ||
Protein 28g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 341
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