Chicken with Rosemary Sauce

TriStar Centennial Center for Weight Management / / Blog, Recipes / March 1, 2018

Ingredients

• 1 teaspoon olive oil
• 4 (4 oz) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (4 oz) green onions
• 1/4 cup (2 oz) dry white wine
• 1 teaspoon minced fresh rosemary
• 1/2 cup (4 oz) fat-free, reduced sodium chicken broth
• 1/2 cup (4 oz) fat free half and half

Method

• Heat olive oil in a large nonstick ckillet over medium-high heat.
• Sprinkle chicken with salt and pepper
• Place chicken in skillet cook for 3 and a half minutes per side
• Add green onions, wine & rosemary to pan and cook for 1 minute
• Add broth and cook for 3 minutes
• Add half & half and cook for 2 additional minutes
• Remove from heat, place on platter and pour liquid over chicken
• Garnish with fresh rosemary sprigs

Nutritional information for 4 servings:

Calories – 183 (calories from fat 30%, fat 6 g, saturated fat 2.7 g)
Protein – 27.5 grams
Carbs – 2.7 grams