Chicken with Rosemary Sauce

MAKES: 6 servings
CRISPY RATING: Yum - a WW-friendly creamy sauce!

This picture is of cod cooked with the rosemary sauce, but it gives the idea.


  • 1 teaspoon olive oil
  • 1 1/2 pounds skinless boneless chicken breast
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup chopped green onions
  • 1/4 cup dry white wine
  • 2 tablespoons fresh rosemary, minced
  • 1/2 cup fat-free chicken broth
  • 1/2 cup half and half, or FF
  • 2 tsp cornstarch

1. 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 until cooked through.

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.

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