Ingredients

• 4 boneless, skinless chicken breasts, cut in half and trimmed
• 1 tablespoon vegetable oil
• 1 tablespoon chopped onion
• 1 teaspoon chopped fresh garlic
• 1 cup chicken broth
• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 1 cup milk
• 1 tablespoon lime juice
• 2 tablespoons tomato paste
• 1/2 cup chicken broth
• 1 teaspoon chopped fresh rosemary leaves
• 2 ounces small, cooked shrimp, peeled and deveined

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Instructions

1. Place chicken breasts on a cutting board, and pound thin with a mallet.
2. Heat oil in a large skillet over medium-high heat. Stir in onions and garlic. Place chicken in skillet and brown on both sides. Add 1 cup chicken broth, reduce heat to medium low; cover, and simmer for 10 minutes. Remove skillet from heat.
3. Meanwhile, melt butter in a medium saucepan over low heat. Gradually stir in flour, stirring until smooth. Increase heat to medium, and cook briefly until thickened. Stir in milk, lime juice, and tomato paste; cook until it begins to thicken, about 25 minutes. Stir in 1/2 cup chicken broth to thin sauce, and warm through. Remove from heat, and stir in rosemary and shrimp.
4. To serve, remove chicken, onions, and garlic to plates with a slotted spoon, and top with sauce.