Glennjerry says:
"An easy, flavorful chicken recipe."
4 boneless, skinless chicken breasts
2 tsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup green onions
1/4 cup white wine
1 tsp. minced fresh rosemary
1/2 cup chicken broth
1/2 cup of half & half
Pound chicken breasts to 1/2 inch thickness using a meat mallet or rolling pin.
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.
Add green onions, wine, and rosemary, and cook 1 min. Stir in broth and cook 2 minutes. Lastly add half & half and cook 2 minutes.
Spoon sauce over each chicken breast and serve with rice or potatoes.