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Rosemary-Garlic Chicken

Maura McEvoy
Serves 4 Hands-On Time: 25m Total Time: 30m

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 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.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.
  3. 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.
  4. 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.
By Jane Kirby,  February 2003
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Quick Tip

For everyday eating and cooking, use unsalted butter.

Nutritional Information

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

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