Rosemary Chicken

This recipe comes from a Rachel Ray episode on Food Network. I changed it a bit and only made the chicken from her menu.

4 boneless skinless chicken breasts
2 TBS balsamic vinegar
2 TBS olive oil
3 stems fresh rosemary, leaves stripped and chopped
salt and pepper
2-4 cloves of garlic crushed

In a shallow dish place chicken and top with oil and vinegar. Turn to make sure they are covered Season with salt and pepper, rosemary and crushed garlic. Let set for 10 minutes.

Heat a heavy skillet to medium/high heat. transfer chicken to skillet and cook 12 minutes or until juices run clear, turning occasionally.

Serve with a salad, garlic mashed potatoes, or your favorite pasta with a marinara or alfredo sauce.