Rosemary and Garlic Chicken

in Food

I adapted this recipe from Real Simple’s recipe of the day from Jan. 11, 2011. I made a few minor changes but otherwise kept to the instructions. We loved this!  I decided after reading the amount of vinegar (1/2 cup) that went into the recipe we might be turned off by the flavor and ended up making just enough chicken for 1 serving per person. My mistake because I substituted Balsamic vinegar for sherry vinegar and that gave this a whole new flavor. Next time I will make more. And I guess I consider this Italian cuisine because I used a lot of Italian flavors.

Rosemary Garlic Chicken

  • 4 chicken breasts, boneless and skinless
  • 2-3 cloves of garlic
  • 1 TBSP fresh rosemary or 1 tsp dried rosemary
  • 1/2 cup chicken broth
  • 1/2 cup balsamic vinegar
  • 1 TBSP unsalted butter
  • Olive oil
  1. Cut or trim chicken to similar sizes and then pound them thin so all are about equal thickness.
  2. Peel and slice garlic thinly.
  3. Heat olive oil, about 2 TBSP, and garlic on med-high heat until garlic is light brown, not burned, and oil sizzles- only about 2 minutes.
  4. Add chicken breasts and cook until golden brown, about 3-5 min. per side.
  5. Add in chicken broth, vinegar and rosemary.
  6. Salt and pepper if you wish.
  7. Cover, lower the heat to med-low and let cook 5-10 min. until chicken is done, 160 degrees.
  8. Remove chicken to platter and keep warm.
  9. Turn up the heat to high and allow the sauce to reduce to a thick syrup.
  10. Add in the butter and stir until melted into the sauce. Serve over chicken.

We had steamed buttered carrots and an appetizer I was experimenting with for my teaching class coming up in February. It was pickled red peppers stuffed with provolone cheese and baked in a 425 oven for 10 min. or until cheese melted. They were ok and I think next time we need to jazz those up with some herbs.

We also had some fresh Rosemary Peasant bread dipped in the last bit of our California Olive Ranch Limited Reserve oil. I’ll miss it when it’s gone. It added a great fruity flavor to the dipping bread. My husband couldn’t wait to eat the bread or the meal so my picture of the bread shows how he tore into it for us. I think he burned his fingers. hehehe

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{ 3 comments… read them below or add one }

Glynis Jolly March 13, 2011 at 3:40 pm

I love easy recipes like this and this one looks so wonderful too.

Italian Mama Chef Michelle January 23, 2011 at 8:11 am

It was really easy. I hope you enjoy it.

Fran Aslam From Online writer January 23, 2011 at 7:15 am

Sounds like an easy recipe, I have saved it to cook someday.

fran A

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