ROSEMARY CHICKEN

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Rosemary-Garlic Chicken

  • ·      30 Mins
  • ·      Serves 4

Ingredients

  • 4 boneless, skinless chicken-breast halves
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled and cut in half lengthwise
  • kosher salt and 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

How to Make It

  1. Using a rolling pin, pound the chicken-breast halves between 2 sheets of wax paper until they are the same 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.)
  3. Add the chicken and cook until golden, 3 to 5 minutes on each side.
  4. Add 1 teaspoon salt, ½ teaspoon pepper, the vinegar, chicken broth, and rosemary.
  5. Cover skillet, reduce heat to medium-low, and cook 3 minutes more or until the chicken is fork-tender. Transfer the chicken to a platter and keep warm.
  6. Increase heat to high and boil sauce until it is thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.



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