Season the Chicken: Sprinkle both sides of the chicken breasts with salt and ground black pepper.
Sear the Chicken: In a large skillet, melt unsalted butter over medium heat. Add the seasoned chicken breasts and cook until golden brown on both sides and cooked through. Remove the chicken from the skillet and set aside.
Prepare the Sauce Base: In the same skillet, add the finely chopped shallot and minced garlic. Sauté until translucent and fragrant.
Deglaze the Pan: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer until the liquid is reduced by half.
Create the Creamy Sauce: Stir in the Dijon mustard, honey, and freshly chopped rosemary leaves. Mix well to combine. Reduce the heat to low and add the whole milk plain yogurt, stirring until the sauce is smooth and creamy.
Combine and Serve: Return the cooked chicken breasts to the skillet, coating them with the creamy rosemary Dijon sauce. Let them warm through for a few minutes. Serve hot, garnished with additional rosemary if desired.
