• Cooking Time: 12-15
• Servings: 4
• 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

1. 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.
2. Yield
3. 4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)

A simple, quick good-for-you dish from Cooking Light