Rosemary-Garlic Chicken

Ingredients:

• 4  boneless, skinless chicken-breast halves
• 1  tablespoon  olive oil
• 2  garlic cloves, peeled and cut in half lengthwise
• kosher salt and black pepper
• 1/2  cup  sherry vinegar
• 1/2  cup  low-sodium chicken broth
• 1  tablespoon  fresh rosemary leaves or 1 teaspoon dried rosemary
• 1  tablespoon  unsalted butter

Directions:

1. Using a rolling pin, pound the chicken-breast halves between 2 sheets of wax paper until they are the same thickness.
2. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don’t burn the garlic.)
3. Add the chicken and cook until golden, 3 to 5 minutes on each side.
4. Add 1 teaspoon salt, ½ teaspoon pepper, the vinegar, chicken broth, and rosemary.
5. Cover skillet, reduce heat to medium-low, and cook 3 minutes more or until the chicken is fork-tender. Transfer the chicken to a platter and keep warm.
6. Increase heat to high and boil sauce until it is thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.