Ingredients
- 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
- 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
- 2 tablespoons extra-virgin olive oil
- 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
- Salt and coarse black pepper
- 4 cloves garlic, cracked away from skin with a whack against the flat of your knife
Directions
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Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
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Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
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Remove chicken from the skillet and transfer to a warm platter.
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Serve chicken along side ravioli and spinach salad, all on the same dinner plate.