This looks fabulous–I actually am planning to make it on Wednesday!
Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons butter, divided
1 medium onion, chopped
1 garlic clove, minced
4 teaspoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup fat-free milk
1 teaspoon dried rosemary, crushed
Directions
•Sprinkle chicken with salt and pepper. In a large nonstick skillet,
brown chicken in 1 teaspoon butter. Transfer to an 11-in. x 7-in.
baking dish coated with cooking spray.
•In the same skillet, saute onion and garlic in remaining butter until
tender. Stir in flour until blended. Gradually stir in broth and
milk. Add rosemary. Bring to a boil; cook and stir for 2 minutes or
until thickened.
•Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes
or until chicken juices run clear. Yield: 4 servings.
METHOD
You’re not actually trying to cook the chicken through with this step, you just want to get a little color on each side.
Transfer the chicken to a baking dish.
In the same skillet, heat 2 more teaspoons of butter and saute a chopped onion and a clove of minced garlic until tender. Then stir in 4 teaspoons of flour until blended. 
Mix 1/2 cup of milk with 1/2 cup of chicken broth and gradually stir it into the onion mixture in the skillet. Sprinkle in a teaspoon of crushed rosemary and bring the mixture to a boil. Cook and stir until thickened. 
Pour the pan sauce over the chicken breasts and cover the dish with foil. Place the baking dish in a 350 degree oven and bake for 20-25 minutes until the chicken juices run clear and the sauce is bubbling around the edges. 
Enjoy!
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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