Chicken with Rosemary Butter Sauce

This recipe looks and sounds so good. I can't wait to try this out tomorrow night for dinner. Simple dinners are my favorite, especially during the week.  I am going to post the original recipe and the steps that I used to make the recipe. This recipe comes from Recipe Magic and you can get the original recipe by clicking HERE.

Ingredients:

4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

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  Original Instructions:

  1. In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
  2. Add chicken broth to the pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
  3. Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.

  Instructions for the Changes I made to the original recipe:

1. In a small pot melt 2 tbsp butter, when melted add the remaining butter til melted. Add the rosemary to the pot. Brush the rosemary butter over the chicken breasts. 
2. Sprinkle remaining rosemary over the top of the chicken. Add the chicken broth to the pan.
3. Season with kosher salt, black pepper, 1 tsp garlic powder, Italian seasoning to the top of the chicken.
4. Place the chicken in the oven and allow it to bake at 350 for approximately 30 minutes.
5. I didn't have heavy cream so I replaced it with 1/4 cup of half and half instead.