1 teaspoon olive oil
4 chicken breasts — boneless skinless
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup green onion — chopped
1/4 cup dry white wine
1 teaspoon minced fresh rosemary
1/2 cup chicken broth
1/2 cup half and half
Heat 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; cook 30 seconds.
Stir in broth; cook 2 minutes.
Add half and half; cook 2 minutes.