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Chicken with Rosemary Sauce

Photo: Oxmoor House
Yield 4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)
This quick and easy main dish recipe brings out the best that chicken has to offer. It's fast enough for a weeknight but elegant enough to serve to guests.

Ingredients

  • 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

Nutrition Information

  • calories 183
  • caloriesfromfat 30 %
  • fat 6 g
  • satfat 2.7 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 27.5 g
  • carbohydrate 2.7 g
  • fiber 0.5 g
  • cholesterol 77 mg
  • iron 0.9 mg
  • sodium 293 mg
  • calcium 46 mg

How to Make It

  1. 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.