Chicken Breasts, Rosemary

By Tbird

Ingredients

• 2 pieces (6-8 oz. each) boneless, skinless chicken breasts
• 1 Tbsp balsamic vinegar, just enough to coat chicken lightly
• 2 Tbsp extra-virgin olive oil
• 2 stems rosemary, stripped of leaves and chopped (1 Tbsp)
• Salt and coarsely ground black pepper, to taste
• 2 cloves garlic, cracked away from skin with a whack against the flat of a knife

Details

Servings 2

Preparation

Step 1

Marinate the chicken: coat the chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand, 10 minutes.

Heat a medium nonstick skillet over medium-high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken, 10 to 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.