The other thing you need for this recipe is cracked peppercorns. I happen to have a jar of these on hand, but if you can’t find them, simply put a few whole peppercorns in a plastic bag and whack them with a meat pounder until they are cracked. This will also chase anyone who happens to be annoying you out of your kitchen for a while.
Anyway, once you have your cracked peppercorns, you are going to scatter them over some boneless chicken breast and once again pick up that meat pounder, and pound, pound, pound them into the chicken until the chicken is about 1/2 inch thick and studded with peppercorns.
Now fry the chicken up in some butter until it is nice and golden, and then add a little more butter and some heavy cream and fresh chopped rosemary to the pan juices and simmer it until it is nice and bubbling. Add a little salt. Pour a puddle of sauce on each plate and pop the chicken breasts on top of the puddle. Drizzle a little more sauce on top for good measure.
Elegance, right? I love elegance. Especially when it comes in less than 30 minutes!