Rosemary-Garlic Chicken (From Real Simple)

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“One of my favorite recipes from Real Simple magazine. Easy and elegant. Note: I haven't been able to find Sherry Vinegar, so I usually mix 1/4 cup herry and 1/4 cup red wine vinegar as a substitute.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound the chicken breast halves between 2 sheets of wax paper until they are of uniform thickness.
  2. 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.)
  3. Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.
  4. Add the salt, pepper, vinegar, chicken broth, and rosemary.
  5. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender.
  6. Remove the chicken to a platter and keep warm.
  7. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes.
  8. Whisk in the butter and pour the sauce over the chicken.

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