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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
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