Rosemary & Garlic Chicken

I love a bit of mediterranian cooking in the summer. Fresh rosemary is the best for this one.

2 chicken breasts
2 tbsp olive oil
3 large garlic cloves, minced
2 tsp. fresh rosemary, chopped
1 c. chicken broth
2 tbsp red wine vinegar

Cut breasts into quarters. Season with salt and pepper. Heat oil in large skillet over high heat. Add chicken, saute til brown, about 5 mins per side. Reduce heat to medium-low, cover and fry until chicken is cooked through, about 15 mins. Transfer chicken to bowl. Discard all but 2 tbsp of drippings from skillet. Add garlic and rosemary. Cook until fragrant, about 1 min., stirring constantly. Add broth and vinegar to skillet. Increase heat and boil until sauce is reduced to 1/2 c, scraping up browned bits, about 7 mins. Season sauce to taste with salt and pepper. Return chicken and any accumulated juices to skillet. Cover and cook over low heat until chicken is heated, about 10 mins. Spoon sauce over. Garnish with rosemary.

Serve with fresh bread to sop up the drippings.

Serves 2 - 4

Enjoy,
Myrna