PREP TIME: 30-45 minutes
3 Tbsp. flour
salt and pepper to taste
6 boneless, skinless chicken breast halves
1 Tbsp. olive oil
1 cup balsamic vinegar
1 cup chicken broth
1 tsp. rosemary, pressed
1. On a dinner plate, blend flour and salt and pepper. Dredge chicken and tap off any excess flour.
2. In a skillet, heat the oil over medium-high heat. Add chicken and brown quickly on both sides, about 2 minutes per side. Then add the vinegar and bring to a boil. Reduce the heat and let simmer until vinegar is reduced by about two-thirds.
3. Add the chicken broth and continue to simmer until the chicken is tender and fully cooked, about 10 minutes. Remove the chicken and keep warm. Add the rosemary and keep the sauce boiling unitl it's reduced some more, about another 10 minutes.
4. Serve with sauce spooned over the top.
Serving Suggestions: Roasted baby red potatoes and steamed green vegetables or green salad.