Rosemary Garlic Chicken



Great dish for an easy weeknight dinner. The sauce was so good on mash potatoes. I also served with a side of roasted brussel sprouts.


Rosemary Garlic Chicken

4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup red wine vinegar
1/2 cup chicken broth
1 teaspoon rosemary
1 tablespoon butter
Salt and pepper to taste

Using a rolling pin, pound the chicken 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. 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, about 5 minutes. Whisk in the butter. Pour the sauce over the chicken and serve.

Inspired by Let’s Dish Recipes


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