I don’t post a lot of savory recipes, but last night I tried one that’s been on my list for about, oh, 5 years. I needed to use up some Wine of the Month Club Pinot Grigio and this recipe was just perfect and very tasty.
Unfortunately, the picture I took was awful — really, just very bad, so you’ll have to imagine a chicken breast (perfectly cooked, of course) with a white sauce and chunks for green onion and rosemary here and there. I served it with wild rice and green vegetables. This recipe is easy enough for a novice cook, but it helps to know that most of the grocery store chicken breasts aren’t 4 oz each. If you buy the “usual” ones rather than the air-chilled or organic, they can be about 8 oz each. When I’m using the large ones, I just cut them horizontally so I have two big pieces that are about 3 1/2 to 4 oz each.
Chicken with Rosemary Sauce
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
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.
Makes 4 Servings — Adapted from Cooking Light