1 teaspoon olive oil
4 (4-ounce) skinless, boneless chicken breast halves or 1 pound boneless skinless chicken thighs pounded thin.
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped scallions
1/4 cup dry white wine or vermouth
1 teaspoon minced fresh rosemary
1/2 cup fat-free, less-sodium chicken broth
1/2 cup half-and-half
Preparation
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.
From Cooking Light Magazine
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