Rosemary-Garlic Chiken
| Prep Time: 25 min | Serves: 4 |
| Cooking Time: 30 min | Yield: 4 servings |
From real simple recipes http://www.realsimple.com/food-recipes/browse-all-recipes/rosemary-garlic-chicken-10000000524333/index.html
Ingredients
- 12 oz Chicken Breast, Boneless/skinless
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Kosher Salt
- 1/2 cup Sherry Vinegar
- 1/2 cup Chicken Broth
- 1 tbsp Rosemary, Fresh
- 1 tbsp Unsalted Butter
Directions
1. Using a rolling pin, pound the chicken breast halves between 2 sheets of wax paper until they are of uniform thickness.
2. 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.
3. 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.
4. 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.