Rating: 3.5 stars
298 Ratings
  • 5 star values: 68
  • 4 star values: 68
  • 3 star values: 69
  • 2 star values: 70
  • 1 star values: 23

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Credit: Maura McEvoy

Recipe Summary test

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

calcium 21mg; 215 calories; carbohydrates 1g; cholesterol 86mg; fat 10g; iron 1mg; protein 29mg; saturated fat 3g; sodium 653mg.
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