- 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 11x7-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.
Reviews forChicken with Rosemary-Onion Sauce
"This is being added to my list of things to make regularly. Served with mashed potatoes and steamed green beans, it was a meal that the Mr. went back for seconds AND wants the leftovers in his lunchbox tomorrow."
"Had a good flavor, but for some reason it did not "wow" me.... I will, however, give it another try. Hopefully it will be better the second time around!"
"I have made it numerous times.Excellent."
"Can someone give me an approximate amount of fresh rosemary to use instead of dried? I have somehoe managed to grow a huge bush of it!"
"We did not care for the flavor."
"An excellent dinner option. My family loves it."
"My husband hates onions, but he requests this recipe over and over! My 2 children also absolutely love it. I rarely have leftovers! Fresh rosemary is also excellent in this dish . . ."
"My family absolutely loved this! I will double the sauce portion as it tastes great on egg noodles."