Like a best friend, this chicken is always dependable. Takes about half hour to make. Made from mostly pantry ingredients, it deserves to be called upon on. For the balsamic vinegar in this recipe — you can use an inexpensive deep-purple balsamic vinegar. Its harmonious balance of sweet-tangy flavor and inky color effortlessly beefs up this sauce.
- 2 tablespoons vegetable oil
- kosher salt
- freshly ground black pepper
- 4 boneless, skinless chicken breast halves (approximately 2 lbs)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- 5 garlic cloves, smashed
- 1 sprig rosemary, plus 4 additional sprigs for garnish (optional)
- 1/3 cup balsamic vinegar
- 1 2/3 cup chicken broth
- Preheat the oven to 350 degrees. Heat a large skillet over medium-high heat; add the oil. Pat the chicken dry and season with salt and pepper to taste. Lay the breast halves smooth side down in the skillet and cook, turning once, until golden, about 4 minutes per side. While the chicken cooks, work the flour and butter together in a small bowl with a fork to make a paste. Transfer the chicken to a glass baking dish and bake for 10 to 12 minutes while you make the sauce.
- Add the garlic and 1 sprig rosemary to the skillet over medium-high heat and toss to toast lightly, about 1 minute. Stir in the vinegar, scraping the browned bits from the bottom of the pan, and simmer until vinegar begins to thicken and coats the pan, about 1 minute. Add the chicken broth and bring to a boil. Whisk in the flour mixture a bit at a time and bring the mixture back to a full boil. Simmer until the sauce thickens, about 1 minute more. Season with salt and pepper to taste. Put the chicken on a platter, pour the sauce over, and garnich with the remaining rosemary sprigs, if desired.