Creamy Rosemary Chicken
| Yield: | 1 Servings |
| Categories: |
| 1 | Chicken breast; halved and skinned, (flatten slightly to cook more evenly) | |
| 1/2 | c | Flour; seasoned with garlic salt and fresh ground black pepper |
| 1 | tb | Olive oil |
| 1 | sm | Onion; chopped |
| 2 | Cloves garlic; crushed | |
| 3 | oz | Fresh mushrooms; sliced |
| 2 | c | Chicken broth |
| 1/4 | c | Celery; sliced thin |
| 1/2 | c | Skim milk; (I use 2%) |
| 1/2 | ts | Dried rosemary |
| 1/4 | c | Dry white wine |
| 1 | tb | Butter or margarine; (optional) |
| 6 | oz | Cooked egg noodles |
| 1 | tb | Fresh Italian parsley; chopped |
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