Creamy Rosemary Chicken
Published March 13, 2013 | Written by The Healthline Editorial Team
Just because you're watching your fat and calories doesn't mean you have to stop enjoying cream sauces. Fat-free half-and-half is a great way to get all the flavor without any of the guilt.
|Serving size:||1 chicken breast and 2 tablespoons sauce|
|Calories per serving:||234|
|Total Fat 4.8g||7%|
- Juice of 1 lemon
- 1/3 cup fat-free half-and-half
- 1/2 teaspoon salt, divided
- 1/2 cup plus 1 teaspoon all-purpose flour, divided
- 6 (4 to 5 oz.) boneless, skinless chicken breasts
- 1/4 teaspoon freshly cracked black pepper
- 2 teaspoons olive oil
- 1 cup reduced-sodium chicken broth, divided, plus more as needed
- 3 tablespoons minced fresh rosemary
Step by Step:
- Stir together lemon juice, half-and-half, 1 teaspoon flour, and 1/4 teaspoon salt and set aside.
- Season chicken with the remaining 1/4 teaspoon salt and pepper. Dredge lightly in 1/2 cup flour, shaking off any excess.
- In a large cast-iron skillet, heat oil over medium-high heat. Add chicken and cook 4 minutes per side, or until golden brown. Add 1/2 cup broth and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked, about 5 minutes. Remove chicken, keeping warm.
- Return skillet to heat and add the remaining 1/2 cup broth and rosemary and bring to a boil over medium-high heat. Simmer until reduced by half. Whisk in the half-and-half mixture and cook until sauce thickens. Reduce heat to low and add chicken. Turn to coat with the sauce.