- 4 to 6 Boneless Chicken Breasts
- Olive Oil
- Garlic, 6 to 8 cloves, minced
- Fresh Rosemary, a couple of tablespoons, snipped
- Coarse Ground Pepper
- Sea Salt
- Balsamic Vinegar – I used white tonight, but regular old dark balsamic is good too, and adds a richer, deeper flavor
Using a mallet, pound chicken to a uniform thickness. Putting it inside a big ziploc bag contains the mess nicely.
Strip rosemary leaves from stems.
Snip with kitchen shears…
…until it is moderately fine.
Lightly cover the bottom of a large saute pan with olive oil. Heat over medium heat until well-heated but not smoking.
Carefully arrange chicken in pan and season with salt and pepper. Cook until the bottom half of each piece turns white and it comes up easily when you turn it with a spatula.
Turn chicken and season this side with minced garlic and snipped rosemary. Cook until it again comes up easily when turned with a spatula.
Sprinkle generously with maybe a 1/4 to 1/3 cup balsamic vinegar. Reduce heat to low and cook just until chicken is done, turning occasionally.
Remove to platter. Cover with pan juices, scraping up bits of garlic and rosemary.