Chicken Breasts With Garlic-Vinegar Sauce - cooking recipe

Ingredients

4 chicken breast halves (bone in; about 8 oz. each)
salt and coarsely ground black pepper
2 Tbsp. olive oil
3 cloves garlic, coarsely chopped
3/4 tsp. rosemary
3 Tbsp. red wine vinegar
1 (14 to 16 oz.) can stewed tomatoes
1 Tbsp. butter (optional)

Preparation

Sprinkle chicken lightly with salt and pepper.
Heat olive oil in large skillet.
Arrange chicken in pan, skin side down.
Cook over medium-high heat for 10 minutes, turning after 5 minutes to brown chicken on both sides.
Remove chicken with tongs and pour off all but 2 tablespoons of drippings.
Add garlic and rosemary to pan, reduce heat to medium-low and cook, stirring for 1 minute. Pour in vinegar and cook, stirring with wooden spoon for 2 minutes. Add stewed tomatoes, breaking up with side of spoon if pieces are large.
Place chicken in sauce, skin side up, and cook, partially covered, over low heat for 8 minutes.
Uncover and simmer for 5 to 8 more minutes, until chicken tests done and sauce is slightly reduced and thickened.
Spoon off any excess fat that has risen to surface.
The chicken may be made ahead to this point.
Bit by bit stir optional butter into sauce.
Taste for seasonings, adding more salt and pepper, if needed, before serving.
Yields 4 servings.