Rosemary Chicken Breasts

Rosemary Chicken Breasts

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped,

about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife

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 cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown. Remove chicken from the first skillet and transfer to a warm platter.

Serve chicken along side ravioli and spinach salad, all on the same dinner plate.