Monday, October 24, 2011
I've been trying to get better at taking inspiration from the things that are already in my fridge or pantry. Recently, there was some rosemary sitting in my fridge that needed a home. A little of it went into these Pumpkin Cheddar and Rosemary Muffins, and the rest went into this chicken. The nice thing about this dish is that it comes together really quickly, which is a bonus for weeknights. However, sometimes "quick and easy" is too quick for my hungry brain, which means I might forget an ingredient, like the chicken broth to this dish. It was still good, but we only made two chicken breasts and I imagine that you'd want that extra liquid if you made all four. Without the broth, the sauce reduced down to be quite thick and creamy (and delicious).
Chicken with Rosemary Sauce
From Cooking Light
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
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.