Chicken with Rosemary Sauce

19 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Yield:
4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)
By Robyn Webb
April 2002
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 183
  • Caloriesfromfat 30%
  • Fat 6g
  • Satfat 2.7g
  • Monofat 2.2g
  • Polyfat 0.5g
  • Protein 27.5g
  • Carbohydrate 2.7g
  • Fiber 0.5g
  • Cholesterol 77mg
  • Iron 0.9mg
  • Sodium 293mg
  • Calcium 46mg

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.

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Ratings & Reviews

Great!! With Some Adjustments

jaguar28
March 04, 2016
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!!!

Madbowen's Review

dianedianediane
August 27, 2014
Seems like you shouldn't use half and half, maybe whipping cream? The consistency was all off. I wouldn't make this again.

coozjr14's Review

LzbthHllr
July 31, 2014
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....

dianedianediane's Review

bwenograd
July 21, 2014
It was a waste of ingredients. Tasted like boiled chicken. The sauce was as thin as milk.

Jenny8064's Review

coozjr14
January 15, 2014
This recipe has great flavor! I will cut down on the pepper next time and I used cornstarch to thicken the sauce. I served it over quinoa. Thanks for the recipe!

tmsjenkins's Review

cooklt43
January 01, 2014
N/A

Tanker4202's Review

Jenny8064
October 28, 2013
N/A

bkbroiler52's Review

lc7700
August 20, 2013
Pretty decent for something super easy.

jaguar28's Review

Kimberly
December 21, 2012
Go-to recipe - `

Dominique90's Review

Madbowen
September 05, 2012
This recipe came out alright. Nothing special and like the other reviewers I also thought it was quite bland, even with extra rosemary. I probably wouldn't make this again