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Rosemary-Garlic Chicken

Photo: Maura McEvoy
Prep time 25 mins
Other time 5 mins
Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.