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.
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
How to Make It
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.
I use this recipe as a base. I: pound out chicken breasts, double the sauce, use fat free half and half, significantly increase rosemary (we like intense flavors, also must use fresh) and add fresh lemon juice to taste. Brown chicken breasts and set aside. Add them back in when the sauce is completed and hot. Then add chicken back in and simmer for about 5 minutes. To thicken sauce to your liking use flour or cor starch slurry. Sort of a piccata sauce but with rosemary. Delicious!!!
The basis of the recipe was good....I would play with the sauce, and make sure to use fresh rosemary. I used some I already had and the cream kind of overwhelmed it. If the sauce was tinkered with this could appear quite elegant in a pinch. All in all, a solid dish that I will try to improve on....