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Photo: Maura McEvoy Photo by: Photo: Maura McEvoy

Rosemary-Garlic Chicken

Real Simple FEBRUARY 2003

  • Yield: 4 servings
  • Prep time:25 Minutes
  • Other:5 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calcium: 21mg
  • Calories: 215
  • Calories from fat: 0%
  • Carbohydrate: 1g
  • Cholesterol: 86mg
  • Fat: 10g
  • Fiber: 0g
  • Iron: 1mg
  • Protein: 29mg
  • Saturated fat: 3g
  • Sodium: 653mg
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Rosemary-Garlic Chicken recipe

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