This is a recipe from Cooking Light that we tried tonight and it was really yummy! I used more chicken broth instead of white wine, and I thickened the sauce a little bit with corn starch.
1 tsp. olive oil
4 (4oz) skinless, boneless chicken breast halves
¼ tsp. salt
⅛ tsp. black pepper
½ cup chopped green onions
¼ cup white wine
1 tsp minced fresh rosemary
½ cup fat-free, less sodium chicken broth
½ cup half-and-half
Heat olive oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side. Add green onions, wine, and rosemary; cook 30 seconds. Stir in broth; cook 2 minutes. Add half-and-half; cook 2 minutes.
Yield: 4 servings