Rosemary-Garlic Chicken

Real Simple
Rosemary-Garlic ChickenRecipe
Photo: Maura McEvoy
4 servings


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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


Prep: 25 Minutes
Other: 5 Minutes

Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform 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 breasts and cook until golden, 3 to 5 minutes on each side. 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. 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.

Created date

October 2003

Nutritional Information

Calcium 21 mg
Calories 215
Caloriesfromfat 0 %
Carbohydrate 1 g
Cholesterol 86 mg
Fat 10 g
Fiber 0 g
Iron 1 mg
Protein 29 mg
Satfat 3 g
Sodium 653 mg