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
How to Make It
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.
It honestly does not need the salt. I cooked this twice and the second time I did not add the salt. I thought it tasted better that way. I used Sherry Vinegar like the recipe called for and I added extra garlic. Soooo yummy! If you accidentally reduce the sauce down to much like I did the first time just add more chicken broth. I also used 99% fat free with no salt added chicken broth. Still delicious and even healthier.
Other than using 4 small chicken thighs (added extra cooking time) and extra garlic, followed recipe exactly. Delicious - will definitely make again. I'm a widow living alone and this was enough for 2 meals - was just as good the next day. Served over "sticky" rice to sop up all that tasty sauce.
We had this last night for dinner and it was great! I doubled the garlic and made sure to mash it in the pan while the sauce was thickening; the sauce was nicely infused with garlicky goodness. Used rice vinegar, and found that the dish didn't need the optional lemon wedges. It was perfectly tart as is. Served it with pasta -- yum! DH raved, and that's unusual for him.
This tasted really good. I made it for a few friends and they liked it, too. It does have a kick - its pretty sour. Not sour in a bad way, though. It was a good sour. The rosemary taste isn't very strong, either. I forgot to add the butter at the end. Maybe that would have cut down on the sour taste, but I would leave it out next time because I liked it the way it was.
Also, when it was boiling down it made my house smell pretty strongly of the wine vinegar.
I would just make sure you make this when you can open the windows to ventilate. It is definitely worth trying, though, because it's pretty good. Just not what I was expecting. :)
This was DELICIOUS! It took about 10-15 minutes to make. This would be great for a dinner since it's impressively yummy and soo easy. I made it for my husband & I so I used only two chicken breast halves. I subbed 1/4c rice vinegar for the sherry vinegar since we didnt have that and added lemon wedges to the chicken. definately a kepper!!