4 boneless-skinless chicken breasts
1T olive oil
2 garlic cloves, pealed and cut in ½ lengthwise
1 tsp. kosher salt
Freshly ground black pepper
½ cup sherry vinegar
½ cup low sodium chicken broth
1 T fresh rosemary or 1 tsp. dried rosemary
1 T butter – unsalted
1 T flour
Using a rolling pin, pound chicken between 2 sheets of wax-paper.
Heat the oil and garlic in a large skillet over medium-high heat until garlic browns.
Add the chicken breasts and cook until golden – 3-5 minutes per side.
Add the salt, pepper, vinegar, broth, and rosemary.
Cover, reduce heat to medium-low and cook 3 minutes longer or until the chicken is fork-tender.
Remove the chicken to a plate and keep warm. Increase heat to high and boil sauce until thick or syrupy. (I mixed 1tsp. flour with the butter before putting in the butter)to thicken the sauce
Combine the flour and butter
Whisk in the flour and butter mixture until sauce thickens and pour sauce over chicken.