Chicken with Rosemary Sauce
Why I Love This Recipe
A simple, quick good-for-you dish from Cooking Light
Ingredients You'll Need
1 teaspoon olive oil
4 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped green onions
1/4 cup dry white wine
1 teaspoon minced fresh rosemary
1/2 cup fat-free, less-sodium chicken broth
1/2 cup half-and-half
Directions
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side. Add green onions, wine, and rosemary; cook 30 seconds. Stir in broth; cook 2 minutes. Add half-and-half; cook 2 minutes.
Yield
4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)