Chicken with Rosemary-Onion Sauce

By Hester

225 Calories

Ingredients

• 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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

1. 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.
2. 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.
3. Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°.

225 Calories