From The Files – Chicken with Rosemary Sauce

As I was fixing dinner the other day, the phone rang. Expecting it to be some random telemarketer, despite being registered on the Do Not Call list, I was surprised to see a number I knew on the Caller ID. It was then that I had a decision to make. See, most weeknights my default selection is for recipes that are quick. I tend to leave the long and lazy recipes for the weekend when I have more time to put into them. So I basically had to choose between a quick “how ya been?” before the timer went off or playing a round of phone tag with my caller.

Fortunately, the person on the other end of the phone was not at all insulted when I said that I literally only had two minutes and thirty seconds to chat. She did however, suffer from a case of dinner envy when she found out what we were having as she was trying to get her four kids enthusiastic about tacos. Long ago, I banished tacos from my diet. In fact, I haven’t eaten one in twenty-six years. So I could provide no help in coming up with talking points that she could use to sell The Boy, The Girl, The Pixie, and The Baby on how fabulous their dinner was going to be. However, if they had been eating at our house that night, I would have been all chicken, fresh rosemary, white wine, and cream. Ok, so maybe that won’t do much for a 12 year old, but I know their mother would have been over the moon. Because she was making sorts of yummy noises over the phone when I told her that’s what we were having.

Thank god the timer went off just then. Otherwise, I think she may have attempted to crawl through the phone at the mention of Raspberry Buttermilk Cake.

Chicken with Rosemary Sauce

Cooking Light, Chicken

Cooking Light suggests serving this with pasta. Feel free to substitute rice, lentils, or whatever you happen to have. If you do serve this with pasta, make the sauce as loose or as thick as you like it on your noodles.

My notes say to pound the breasts thin in order to get them to cook in the times stated. But I always forget to do that. You could use the pan/oven method that makes Chicken With Lime Butter perfectly cooked in less than 15 minutes. I should too. Because that’s pretty foolproof. Trying to get your chicken breast to finish cooking in the sauce without becoming tough and dried out…not so much.

• 8 ounces uncooked angel hair pasta
• 2 teaspoons olive oil
• 4 (6 ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup chopped green onions
• 1/3 cup dry white wine
• 1 teaspoon minced fresh rosemary
• 1/2 cup chicken broth
• 1/3 cup whipping cream (I used half and half, to make this truly SB Friendly you could use fat free half and half)
• 2 tablespoons chopped green onion (optional)

Cook pasta according to directions.

While pasta cooks, heat oil in a large nonstick skillet over medium high heat. Sprinkle chicken with salt and pepper and add to pan. Cook 3 minutes on each side or until lightly browned. Add 1/2 cup onions, white wine, and rosemary and cook for 30 seconds. Stir in broth and cook 2 minutes or until chicken is done. Add cream and cook 2 minutes.

Garnish with 2 tablespoons green onions, if desired.

{Printable Recipe}