1. Pat the chicken breasts dry and sprinkle with salt and pepper. Cook chicken in 2 tablespoons of olive oil in a large skillet over medium heat for 6-8 minutes per side.
2. Once the chicken is almost done, add 3 tablespoons of butter and a few sprigs of fresh rosemary, coursely chopped, to the pan. Continue cooking on low heat, turning the chicken to coat it with the butter & rosemary for 1-2 minutes until the butter is fragrant and brown.

Serve With Idea:

• Roasted Potatoes
• Roasted Carrots