Ingredients
1/2 C balsamic vinegar
2 T Dijon mustard
2 T fresh lemon juice
2 garlic cloves, chopped
2 T olive oil
1 sprig fresh rosemary
salt and pepper
4 boneless skin-on chicken breasts
1/2 C low sodium fat-free chicken broth
1 T lemon zest
2 T chopped fresh Italian flat leaf parsley
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Instructions
Whisk the vinegar, lemon juice, garlic and olive oil in a bowl. Combine the vinagrette with the chicken pieces in a ziplock bag. Remove the leaves from the rosemary sprig and place in the bag. Marinade chicken 15 minutes, turning often. Remove chicken from marinade. Remove rosemary leaves. Pat dry with paper towels and let drain on a rack for 10 minutes. Heat a large ovenproof skillet. Add olive oil. When hot, place chicken skin side down in pan. When skin is crisp, turn chicken and place in upper rack of 375 degree oven. Cook until internal temperature is 160. Remove chicken and place on rack. Tent with foil. Remove excess juices from pan. Heat and deglaze with chicken broth. Add balsamic vinegar if needed. Reduce and check for seasoning. Place chicken. Drizzle a little sauce on top and sprinkle with lemon zest and parsley.
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