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Garlic Balsamic Rosemary Chicken

This chicken dish is easy to throw together and you probably already have all of the ingredients in your pantry or fridge.

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Mix together extra virgin olive oil, balsamic vinegar, garlic, chopped rosemary (I used fresh, but dried will work as well), and salt and pepper.

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Add in chicken a marinate for 10-30 minutes, depending on how much time you have.  You don’t want it to marinate for much longer than 30 minutes because the vinegar will end up cooking the chicken.

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Place the chicken in a large skillet and pour the marinade over top. Cook over medium heat for about 7-8 minutes, but it will depend on how thick your chicken is. I like to cover it because it will spatter a bit, and I think it helps it cook more evenly.

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Flip over and continue to cook for 7-8 more minutes until the chicken is cooked through.  I love the rich color that the balsamic vinegar gives the chicken.

5.0 from 1 reviews
Garlic Balsamic Rosemary Chicken
 
Prep time
Cook time
Total time
 
Garlic Balsamic Rosemary Chicken
Author:
Serves: 4
Ingredients
  • 1½ pounds boneless skinless chicken, breast or thighs
  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 4 garlic cloves, grated
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • salt and pepper
Instructions
  1. Mix together all ingredients, except chicken.  Add chicken and marinate for 10-30 minutes.  Don't let it marinate much longer than 30 minutes, the vinegar will start to cook the chicken.
  2. Place chicken in a large skillet preheated over medium heat.  Pour the marinade over the chicken.  Cover.  Cook for 7-8 minutes.
  3. Flip chicken over and continue to cook for 7-8 minutes, or until done. Let the chicken rest for 10-15 minutes before eating.
  4. Eat!

Recipe adapted from Rachel Ray.

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