Rosemary-Garlic Chicken
Serves 4|
Hands-On Time:
|
Total Time:
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
- Using a rolling pin, pound the chicken-breast halves between 2 sheets of wax paper until they are the same thickness.
- 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 and cook until golden, 3 to 5 minutes on each side.
- Add 1 teaspoon salt, ½ teaspoon pepper, the vinegar, chicken broth, and rosemary.
- 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.
- 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.
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
.
Similar Recipes
Quick Tip
Make it a meal: Serve the chicken with boiled carrots (tossed with butter, parsley, salt, and pepper) and arugula.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
