Rosemary-Garlic Chicken
- 4 boneless, skinless chicken-breast halves
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and cut in half lengthwise
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup sherry vinegar
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
- 1 tablespoon unsalted butter
- Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, vinegar, chicken broth, and rosemary. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.
olive oil, garlic, kosher salt, freshly ground black pepper, sherry vinegar, chicken broth, rosemary, unsalted butter
Taken from www.myrecipes.com/recipe/rosemary-garlic-chicken (may not work)