Chicken with Rosemary Butter Sauce

4 boneless skinless chicken breast halves(4oz. each) 4 tbsp butter, divided. 1/2 cup white wine or chicken broth. 1/2 cup heavy cream 1 tbsp minced fresh rosemary. In a large skillet over medium heat. cook chicken in 1 tbsp butter for 4-5 min on each side or until juices run clear. Remove and keep warm. Add wine to the pan; cook over med-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.