Chicken w/ Rosemary Cream Sauce


  • 4 chicken breast halves
  • 1/2 cup fat free chicken broth
  • 1/2 cup chopped green onions
  • 1/4 cup white wine
  • 1 tsp fresh rosemary – minced
  • 1/2 cup fat free half and half
  • salt and pepper
  • cooking spray


  1. Heat pan over medium heat with cooking spray.
  2. Season both sides of chicken breasts with salt and pepper.
  3. Add chicken to pan and cook for 3 minutes per side.
  4. Add green onions, wine, and rosemary and cook for 30 seconds.
  5. Add chicken broth and cook for 2 minutes.
  6. Stir in half and half and cook for 2 minutes.

Note: This is a thin, light cream sauce. If you prefer your sauce thicker, dissolve a tsp or two of cornstarch in hot water and add it to the sauce. Heat it to the simmer and take it off the stove to thicken.





Rosemary Chicken & Roasted Vegetables


  • 4 chicken breast halves
  • 2 red potatoes, cut into cubes
  • 1/2 medium onion, chopped
  • 1 zucchini, cut into cubes
  • 2 cloves garlic, minced
  • mix together a few dashes of: salt, pepper, rosemary, garlic powder, and onion powder.


  1. Preheat oven 350 degrees F.
  2. Lightly sprinkle dry seasoning mix on both sides of chicken breasts.
  3. Heat pan on medium-high heat with cooking spray.
  4. Brown chicken breasts on both sides (do not cook through).
  5. Meanwhile, place vegetables in a medium baking dish with dry seasoning mix and 1 second of cooking spray and toss together.
  6. Remove chicken from pan and place chicken on top of vegetables.
  7. Bake for 35-45 minutes.

Note: For a CRUISE-FRIENDLY version of this dish, replace red potatoes with another vegetable such as broccoli or bell peppers.