Heat the oil in large skillet over medium-high heat. Season the chicken with salt and pepper and add to hot skillet. Cook 3 minutes on each side, or until chicken has browned.
Add the wine, rosemary, and green onions to the skillet. Return to the burner over medium heat and cook 30 seconds to deglaze the pan, stirring constantly, being sure to scrape up all the browned bits.
Add the chicken broth and bring to a boil. Reduce the heat and simmer 2 minutes. Add the half and half and simmer 2 minutes. until the sauce has thickened slightly.