Rating: 3.5 stars
20 Ratings
  • 1 star values: 2
  • 2 star values: 5
  • 3 star values: 4
  • 4 star values: 4
  • 5 star values: 5

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.

Robyn Webb
Recipe by Cooking Light April 2002

Gallery

Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

183 calories; calories from fat 30%; fat 6g; saturated fat 2.7g; mono fat 2.2g; poly fat 0.5g; protein 27.5g; carbohydrates 2.7g; fiber 0.5g; cholesterol 77mg; iron 0.9mg; sodium 293mg; calcium 46mg.
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