What's For Dinner Wednesday: Chicken in Creamy Rosemary Sauce

My company's big annual conference is coming up at the end of this month, which means that the next few weeks have a lot of late nights at office in store for this girl.  I've been doing my best to keep up my nightly exercise routine and to eat healthy homemade dinners, but that can be really tough when you are short on time.  It can also be tough when you've had a long stressful day and it's cold out and all you want to eat is something that is warm, comforting, and probably bad for you.

This recipe is the perfect combination of comforting and not too bad for you.  The little bit of half-and-half makes it creamy, but not too fatty while the broth and wine help to thicken it up and add tons of flavor.  It's also a really fast dinner to prepare.  I roasted some brocollini and made some polenta (which takes all of about 5 minutes) to serve along with the chicken and dinner was ready!

Ingredients:

• 1/2 tsp. extra virgin olive oil 
• 2 boneless skinless chicken breasts, each cut into 3-4 large chunks
• Salt and pepper, to taste
• 1/4 green onions, chopped
• 3 Tbs. dry white wine
• 3/4 tsp. fresh rosemary, finely chopped
• 1/3 cup fat free reduced sodium chicken broth
• 1/4 cup half-and-half

Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper on both sides. Add chicken to pan and cook 3-4 minutes on each side until chicken begins to brown. Add green onions, wine, and rosemary and cook for 30 seconds. Stir in broth and simmer 2 minutes. Add half-and-half and cook for 2-3 minutes until sauce thickens up.


Serve over rice, noodles, or polenta.




Inspired by original recipe courtesy of Robyn Webb, Cooking Light.