Made this for dinner tonight and just had to share! It was so yummy and super easy...
Serves 4, Hands-On Time: 25m, Total Time: 30m
4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half lengthwise
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
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.
I made honey carrots to go along side. We all loved it... including Lea!