Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1/2 teaspoon salt1/4 teaspoon pepper3 teaspoons butter, divided1 medium onion, chopped1 garlic clove, minced4 teaspoons all-purpose flour1/2 cup reduced-sodium chicken broth1/2 cup fat-free milk1 teaspoon dried rosemary, crushed
Preparation
Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in 1 teaspoon butter. Transfer to an 11x7-in. baking dish coated with cooking spray.
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.
Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°.
