Yield: 4 Servings
4 boneless chicken breasts – halved
1 tablespoon olive oil
2 cloves of garlic, thinly sliced
1 teaspoon salt
Freshly ground pepper, to taste
½ cup white wine
½ cup low sodium chicken broth
1 tablespoons fresh rosemary leaves, finely chopped or 1 teaspoon dried rosemary
1 tablespoon unsalted butter
Using a rolling pin, pound the chicken breasts between 2 sheets of parchment or wax paper, until they are about ¼- ½ thick. Heat the oil in the skillet and sauté garlic slices until they soften and begin to brown, being carefully not to burn the garlic. Add the chicken breasts to the skillet and brown for about 3-5 minutes on each side.
Add the white wine, chicken broth, rosemary, salt and pepper to the chicken. Cover and let simmer for about 3-5 minutes or until the chicken is tender. Remove chicken from the skillet and place on a platter and keep warm. Scrape any remaining chicken bits from the bottom of the skillet and melt the unsalted butter into the remaining stock mixture. Cook on medium-high heat, until the stock thickens a bit. Pour over the chicken breasts and serve immediately.