Rosemary-Garlic Chicken

Serves 4
Hands-On Time: 25m
Total Time: 30m

Ingredients
4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half lengthwise
kosher salt and 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

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