Deglaze the skillet with white wine. Add Dijon, cream, chopped rosemary sprig, and a dash of salt and white pepper.
Let the cream sauce simmer for 2 minutes and then add the chicken back to the skillet and cover. Add more rosemary sprigs here if you prefer a deeper rosemary flavor.
Allow the chicken to simmer until it's fully cooked, about 10-12 minutes. The sauce will thicken as the chicken cooks.
Season with additional salt and white pepper, to taste, if necessary.
Enjoy!
Recipe by Slice of Jess at https://sliceofjess.com/meet-your-local-matthew-shepards-rosemary-chicken/