- 4 skinless, boneless chicken breasts (6-8 ounces each) or chicken strips works well too
- 2 tablespoon balsamic vinegar
- 2 tablespoon extra virgin olive oil
- 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
- salt and black pepper
- 4 cloves garlic, smashed
Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
Heat a medium nonstick skillet over medium high heat. Add chicken breasts and smashed garlic to the pan. Cook chicken 12 minutes (less if using chicken strips), or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
Remove chicken from the first skillet and transfer to a warm platter.