If using large chicken breasts, butterfly (cut in-half lengthwise) then pound (with a meat pounder) until even in thickness. If using small-ish breasts, just pound to an even thickness.

Heat olive oil and butter in a large skillet over medium heat. Add the rosemary needles, rosemary sprigs and sauté for 15-30 seconds (just until crisp but not brown). Transfer rosemary to a paper towel and turn the heat to medium-high.

Season chicken with salt & pepper and place in the pan. Cook 4 minutes per side. Transfer chicken to a plate. Reduce heat to low.

Deglaze the pan drippings by adding the wine to the pan while scraping it with a spatula. Turn heat to medium-low, add garlic and sauté the garlic for 30 seconds. Add in the mustard, cream and yogurt and stir until smooth. Cook the sauce 5 minutes, and add the chicken breasts. Cook an additional 10-15 minutes until sauce is thickened and chicken is no longer pink in the middle. A meat thermometer inserted in the thickest part of the breasts should read 160°F (165° max).

Garnish the chicken with the fried rosemary sprigs.

Serve with mashed, baked potatoes or pasta.

Enjoy!