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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Rosemary Chicken and Pearl Onions

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	263.4

Total Carbs	9.5 g

Dietary Fiber	1.4 g

Sugars	0.8 g

Total Fat	9.1 g

Saturated Fat	1.6 g

Unsaturated Fat	1.1 g

Potassium	390.4 mg

Protein	32.3 g

Sodium	578.4 mg

Dietary Exchanges 9.1 Fat, 1.3 Vegetables, 0.2 Starch, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.
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.
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.