ROSEMARY GARLIC CHICKEN
4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup sherry vinegar
1/2 cup chicken broth
1 teaspoon dried rosemary
1 tablespoon butter
Salt and pepper to taste
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. 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, about 5 minutes. Whisk in the butter. Pour the sauce over the chicken and serve.
I admit, my favorite part of making this is pounding the chicken with a rolling pin. This comes together in about 15 minutes, so it's great for a busy week night meal. The sauce is flavorful and a bit tangy and everyone in my family loves it. You can use fresh rosemary, just increase the amount to one full tablespoon.
Who Dished It Up First
Adapted from myrecipes.com. Originally published in Real Simple Magazine.
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