rosemarychickenServes 4 Total time 30 minutes

Ingredients

4 Boulder Natural Meats boneless, skinless chicken-breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half lengthwise
kosher salt and 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

Directions

  1. Using a rolling pin, pound the chicken-breast halves between 2 sheets of wax paper until they are the same 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 and cook until golden, 3 to 5 minutes on each side.
  4. Add 1 teaspoon salt, ½ teaspoon pepper, the vinegar, chicken broth, and rosemary.
  5. Cover skillet, reduce heat to medium-low, and cook 3 minutes more or until the chicken is fork-tender. Transfer the chicken to a platter and keep warm.
  6. Increase heat to high and boil sauce until it is thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.

Jane Kirby