Chicken in Lemon and Rosemary sauce

Ingredients

2 boneless skinless chicken breast
2 tbs butter

1/2 lemon juice
1/4 cup white wine
1/4 cup fresh cream

1 tbs cornflour

1/4 cup chicken stock/ vegetable stock
1-1/2 tsp minced fresh rosemary

Method

1.  In a small skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side. Remove and keep warm.
2.  Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Add lemon juice.
3. Reduce heat, add cornflour and cook and stir until slightly thickened. Add chicken stock/ vegetable stock if it becomes very thick.
4.  Stir in rosemary and remaining butter until blended. Serve with chicken