- 4
Ingredients
- 4 boneless, skinless chicken breast halves (about 2 lbs)
- 2 tablespoons vegetalbe oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- 5 cloves garlic, smashed and peeled
- 1 sprig rosemary, plus 4 additional sprigs for garnish
- 1/3 cup balsamic vingar
- 1 2/3 cups chicken broth
Preparation
Step 1
Preheat oven to 350 degrees
Heat a large skillet over medium-high heat and add oil. Pat chicken dry and season with salt and pepper to taste. Lay breasts smooth-side down in th skillet and cook, turning once, until golden, about 4 minutes per side. While the chicken cooks, work the flour and butter together in a small bowl with a fork to make a paste. Transfer the chicken to a baking dish and bake for 10 to 12 minutes while you make the sauce.
Add the garlic and 1 sprig rosemary to the skillet and cook over medium-high heat to toast slightly, 1 minute. Stir in vinegar, scraping browned bits from the bottom of the pan, and simmer until vinegar begins to thicken and coat the pan, about 1 minute. Add the chicken broth and bring to a boil. Whisk in the flour mixture a bit at a time and bring the mixture back to a full boil. Simmer until the sauce thickens, about 1 minute more. season with salt and pepperr to taste. Serve chicken with sauce and garnish with rosemary sprigs, if desired.