Chicken with Rosemary Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 30%
  • Fat: 6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 27.5g
  • Carbohydrate: 2.7g
  • Fiber: 0.5g
  • Cholesterol: 77mg
  • Iron: 0.9mg
  • Sodium: 293mg
  • Calcium: 46mg

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

  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.
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