Thursday, January 22, 2009

Rosemary-Garlic Chicken

I made this recipe for dinner tonight. If you like chicken, you need to make this recipe. I served it with cous cous and some French cut green beans. It was nothing short of amazing.

Rosemary-Garlic Chicken

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

Using a rolling pin, pound the chicken between 2 sheets of wax paper
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. (Don't burn the garlic.) 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,
3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.

Yield: 4 servings

1 comment:

Lisa... said...

You had me at Rosemary!! This sounds excellent. I'm thawing chicken to make this tomorrow. Sauteed brussel sprouts on the side. Yum!