1 lb boneless skinless chicken breasts
1/2 teaspoon dried rosemary
1 clove garlic, minced
1/4 teaspoon pepper
1/4 teaspoon salt
4 tablespoons olive oil
2 tablespoons white wine
1 & 1/2 tablespoons balsamic vinegar
Place chicken in a large ziploc bag. Combine seasonings and oil. Coat chicken evenly. Marinate overnight.
In a skillet coated with nonstick spray, saute chicken until cooked through, adding white wine to pan to keep chicken from sticking. In the last few minutes of cooking, drizzle vinegar on chicken.
Transfer to serving dish.
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