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Rosemary-Garlic Chicken

Rosemary-Garlic Chicken
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2003

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 .

Quick Tip

Carrots in a bowl
Make it a meal: Serve the chicken with boiled carrots (tossed with butter, parsley, salt, and pepper) and arugula.

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