Ingredients
- 1 teaspoon olive oil
- 4 skinless — (4-ounce) boneless chicken breast halves (pounded to an even thickness)
- 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 chicken broth — less-sodium chicken broth
- 1/2 cup half-and-half
Directions
-
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.