Rosemary Glazed Chicken and Vegetables

2-4 chicken breasts

1-2 tbsp olive oil

1 tbsp butter

chives or green onion

2 cloves garlic



2 tbsp butter 

1 cup or 1 can chicken broth

1/4 cup cream or half/half

1 tbsp cornstarch or potato starch

about 1 tbsp white wine

1 onion, thinly sliced

2 stalks finely chopped celery 

grated parmesan


-cook chicken in pan with olive oil, 1 tbsp butter, chives, garlic, parsley, and rosemary. Cook until done. Add 2 tbsp butter, chicken broth, cream, cornstarch and white wine, mix. Add chopped onion and celery. Simmer for a bit. serve with grated parmesan. 

side dishes:

steamed broccoli, red pepper, and pine nuts

greek feta salad and wild rice

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