Balsamic Chicken

This recipe is from my sister, Stefanie.

2 tablespoons vegetable oil (or olive oil)
Sea salt
Pepper
4 boneless chicken breasts
2 tablespoons flour
2 tablespoons unsalted softened butter
5 cloves garlic, smashed or finely chopped
1 sprig rosemary (I just use about a teaspoon or so of dried)
1/3 cup balsamic vinegar
1 2/3 cups chicken broth

Preheat the oven to 350. Heat a large skillet over med-high heat. Add the oil. Pat chicken dry and season with salt and pepper. Cook the breasts until golden, about 4 min per side. While the chicken cooks work the flour and butter together in a small bowl to make a paste. Transfer the chicken to a baking dish and bake for 10-12 minutes.
Add the garlic and rosemary to the skillet over med-high heat and toss to toast slightly, about 1 min. Stir in the vinegar, scraping the browned bits from the bottom of the pan, and simmer until vinegar begins to coat the pan, about 1 min. Add the chicken broth and bring to a boil. Whisk in the four paste a bit at a time and bring the mixture to a full boil. Simmer until the sauce thickens, about 1 min more. Season with salt and pepper to taste. Put the chicken on a platter and pour the sauce over.

*Stef likes to make brown rice and cooked radishes with this. I'm not a fan of cooked radishes, so I roasted broccoli with garlic and olive oil at 375F on a cookie sheet for 15 minutes.