Chicken with Rosemary Sauce

Photo by Oxmoor House
Ingredients
- ¼ cup dry white wine
- ½ cup chopped green onions
- ½ cup chopped green onions
- 1 teaspoon minced fresh rosemary
- ½ cup half-and-half
- ¼ teaspoon salt
- ¼ cup dry white wine
- + 11 more ingredients
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- ½ cup fat-free, less-sodium chicken broth
- 1 teaspoon olive oil
- 1/8 teaspoon black pepper
- 1/8 teaspoon black pepper
- 1 teaspoon minced fresh rosemary
- ¼ teaspoon salt
- ½ cup half-and-half
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1 teaspoon olive oil
- ½ cup fat-free, less-sodium chicken broth
- 4 (4-ounce) skinless, boneless chicken breast halves
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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