Preparation

1. Slice each chicken breast in half to create 4 cutlets, then season with salt and pepper.
2. Add one tablespoon butter to a large skillet over medium heat. Once melted, add garlic and saute for 1-2 minutes.
3. Add chicken breasts and cook 4-5 minutes on each side. Remove from skillet, and cover to keep warm.
4. Add chicken broth to the skillet, stirring to loosen any brown bits from the bottom. Pour in orange juice and heavy cream, stir, and bring to a simmer.
5. Cook an additional 5 minutes to let the sauce thicken slightly, stirring frequently.
6. Add remaining butter and rosemary to the pan. Stir well to combine, and add the cutlets back into the sauce. Cook an additional 3-4 minutes.
7. Ladle sauce over cutlets before serving, and enjoy!