Source: dLife

Fragrant and tasty, this chicken dish served with pearl onions and tomatoes is sure to become a favorite.

Servings

10 oz frozen white pearl onions
2 tbsp olive oil
1 medium tomatoes , peeled, seeded, and finely chopped
1 medium garlic cloves , minced
2 tbsp white all purpose flour
1.5 cup low fat unsalted chicken broth
0.5 tsp fresh rosemary , finely chopped
0.75 tsp salt
0.25 tsp black pepper
1 pinch ground nutmeg
1 lb boneless skinless chicken breasts , cut into thin strips

1 Blanch onions in a pot of boiling water for 1 minute. Drain and place back in pot with cold water for 5 minutes to stop the cooking. Drain again a slip off the skins. Trim away the root and stem with a sharp knife; set aside.
2 Heat the olive oil in a separate pot over medium heat and add in the tomatoes and garlic. Cook for 2 minutes then sprinkle in the flour and whisk for 1 minute. Slowly add in the broth, whisking as you do to avoid lumps from forming.
3 Lower heat to low to whisk in the rosemary, salt, pepper, and nutmeg then bring to a boil over high heat, stirring constantly until thickened. Again lower heat to low and add in the onions and the chicken. Simmer until chicken is thoroughly cooked, about 4 minutes. Serve immediately.

Turkey breast is a nice substitute for chicken breasts.