Chicken with Rosemary Sauce

Erin: I found this great recipe in a new issue of Cooking Light magazine. It's super healthy (and easy to make). And I was surprised how good it was! I paired the chicken with some fresh veggies and a glass of pinot noir.  Delish!

Ingredients: (Serves 4)

1 teaspoon olive oil
4 (4-ounce) skinless, boneless chicken breast halves
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 fat-free, less-sodium chicken broth
1/2 cup half-and-half

Directions:

1. Heat olive oil in a large nonstick skillet over medium-high heat. 

2. Sprinkle chicken with salt and pepper. 

3. Add chicken to pan; cook 3 minutes on each side. 

4. Add green onions, wine, and rosemary; cook 30 seconds. 

5. Stir in broth; cook 2 minutes. 

6. Add half-and-half; cook 2 minutes (or until chicken is cooked through)