Skinny Balsamic Rosemary Chicken

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   1.

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   Prepare the balsamic sauce: Into a medium saucepan over medium heat add the balsamic vinegar, olive oil, rosemary, garlic, salt and pepper.

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   Stir until boiling, then reduce heat to a simmer.

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   Let it reduce to about half, which will take about 3-4 minutes.

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   Remove from heat and set aside.

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   2.

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   In a large bowl toss the chicken with the flour until well-coated.

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   3.

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   Take out a large skillet and drizzle with olive oil.

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    Heat skillet over medium-high heat.

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    Once hot, add the chicken and cook on both sides until done.

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    This will take about 5-6 minutes per side, depending on the thickness of the chicken.

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    Just make sure its no longer pink inside.

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    Then set cooked chicken aside.

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    4.

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    Reduce the heat on the pan (the one you cooked your chicken in) to low.

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    If you have a lot of liquid in your pan, drain it.

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    Then add the chicken, pour the sauce over it and evenly toss with balsamic sauce.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.