“This is a great dish to serve guests because it tastes like you fussed,” writes Donna Roberts of Shumway, Illinois. “There is nothing more aromatic or flavorful than chicken with rosemary.”
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 teaspoons butter, divided
- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 teaspoons all-purpose flour
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup fat-free milk
- 1 teaspoon dried rosemary, crushed
- Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in 1 teaspoon butter. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
- In the same skillet, saute onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Add rosemary. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Yield: 4 servings.
Originally published as Chicken with Rosemary-Onion Sauce in Light & Tasty February/March 2007, p29
Reviews for Chicken with Rosemary-Onion Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review