Rosemary-Garlic Chicken (From Real Simple) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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One of my favorite recipes from Real Simple magazine. Easy and elegant. Note: I haven't been able to find Sherry Vinegar, so I usually mix 1/4 cup herry and 1/4 cup red wine vinegar as a substitute. Ingredients:
4 boneless skinless chicken breast halves |
1 tablespoon olive oil |
2 garlic cloves, peeled and cut in half lengthwise |
1 teaspoon kosher salt |
fresh ground black pepper |
1/2 cup sherry wine vinegar |
1/2 cup low sodium chicken broth |
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary |
1 tablespoon unsalted butter |
Directions:
1. 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.)
3. Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.
4. Add the salt, pepper, vinegar, chicken broth, and rosemary.
5. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender.
6. Remove the chicken to a platter and keep warm.
7. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes.
8. Whisk in the butter and pour the sauce over the chicken.
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