Chicken Breasts with Balsamic & Garlic

From Food Network Kitchens Making It Easy

2 Tbsp vegetable oil
Kosher salt
Freshly ground black pepper
4 boneless, skinless chicken breast halves, about 2 pounds
2 Tbsp all-purpose flour
2 Tbsp unsalted butter, softened
5 cloves garlic, smashed
1 sprig rosemary, plus 4 additional sprigs for garnish
1/3 C balsamic vinegar
1 2/3 C chicken broth

Preheat the oven to 350. Heat a large skillet over mdium-high heat; add the oil. Pat the chicken dry and season with salt and pepper to taste. Lay the breast halves smooth side down in the skillet and cook, turning once, until golden, about 4 minutes per side. While the chicken cooks, work the flour and butter together in a small bowl with a fork to make a paste. Transfer the chicken to a baking dish and bake 10-12 minutes while you make the sauce.

Add the garlic and 1 sprig rosemary to the skillet over medium-high heat and toss to toast slightly, about 1 minute. Stir in the vinegar, scraping up the browned bits from the bottom of the pan, and simmer until vinegar begins to thicken and coats the pan, about 1 minute. Add the chicken broth and bring to a boil. Whisk in the flour mixture a bit at a time and bring the mixture back to a full boil. Simmer until the sauce thickens, about 1 minute more. Season with salt and pepper to taste. Put the chicken on a platter, pour the sauce over, and garnish wiht the remaining rosemary sprigs, if desired.