Chicken with Rosemary Sauce

Chicken with Rosemary Sauce Recipe
Photo: Oxmoor House
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.

Yield:

4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Robyn Webb,

Cooking Light

April 2002
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