Chicken with Rosemary Sauce

Chicken with Rosemary Sauce
Photo by Oxmoor House


  • 1 teaspoon olive oil
  • ½ cup chopped green onions
  • ½ cup fat-free, less-sodium chicken broth
  • ½ cup half-and-half
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • + 2 more ingredients
    • ¼ cup dry white wine
    • 1 teaspoon minced fresh rosemary

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.

View full recipe at My Recipes


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