Chicken with Rosemary-Onion Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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âThis is a great dish to serve guests because it tastes like you fussed,â writes Donna Roberts of Shumway, Illinois. âThere is nothing more aromatic or flavorful than chicken with rosemary.â 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 king arthur unbleached all-purpose flour |
1/2 cup reduced-sodium chicken broth |
1/2 cup fat-free milk |
1 teaspoon dried rosemary, crushed |
Directions:
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°. Yield: 4 servings.
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