RANDOM UNITS WITH NO MEANING: 4
2. Add green onions, wine, and rosemary; cook 30 seconds.
3. Stir in broth; cook 2 minutes.
4. Whisk cornstarch into half-and-half. Add to pan and cook 2 minutes until thickened.
This immediately became one of my DBF's favorite recipes and he asks for it all the time now. I like it too!
The original called for 1 tsp fresh rosemary, but I used much more. Also, the original called for only 1 lb of chicken, but the sauce makes more than enough for 1-1/2 lbs of chicken.
If you use FF half and half, you'll save a point per serving, but I generally have real 1/2 & 1/2 in the house, so I just use that.
This recipe is from WW Recipe Review board, where I saw it posted by KSBW10.
From MC - Per Serving: 173 Calories; 5g Fat (25.0% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.