Rosemary-Garlic Chicken

Rosemary-Garlic Chicken
Maura McEvoy
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preparation
25
minutes
cooking
30
minutes
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

Directions

  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.
Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 215
  • Calcium 21 mg
  • Carbohydrate 1 g
  • Cholesterol 86 mg
  • Fat 10 g
  • Fiber 0 g
  • Iron 1 mg
  • Protein 29 mg
  • Sat Fat 3 g
  • Sodium 653 mg
What does this mean? See Nutrition 101.

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