Heat the oil in a large skillet over medium heat. Saute the chicken breasts in the oil for 4 minutes, then turn them over and add the onion. Cover and cook for 3 minutes longer, stirring occasionally.
Add the garlic, rosemary, and broth. Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally. Season with salt and pepper.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 76 (39%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 68.4mg||21 %|
|Sodium 192.1mg||7 %|
|Potassium 325.6mg||9 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.7g|
|Protein 27.6g||39 %|
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Calories per serving: 196
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