Maura McEvoy
Hands-On Time
25 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

Using a rolling pin, pound the chicken-breast halves between 2 sheets of wax paper until they are the same thickness.

Step 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.)

Step 3

Add the chicken and cook until golden, 3 to 5 minutes on each side.

Step 4

Add 1 teaspoon salt, ½ teaspoon pepper, the vinegar, chicken broth, and rosemary.

Step 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.

Step 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.

Ratings & Reviews

/5
Reviews
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