Skinny Balsamic Rosemary Chicken

1. Prepare the balsamic sauce: Into a medium saucepan over medium heat add the balsamic vinegar, olive oil, rosemary, garlic, salt and pepper. Stir until boiling, then reduce heat to a simmer. Let it reduce to about half, which will take about 3-4 minutes. Remove from heat and set aside.

2. In a large bowl toss the chicken with the flour until well-coated.

3. Take out a large skillet and drizzle with olive oil. Heat skillet over medium-high heat. Once hot, add the chicken and cook on both sides until done. This will take about 5-6 minutes per side, depending on the thickness of the chicken. Just make sure it’s no longer pink inside. Then set cooked chicken aside.

4. Reduce the heat on the pan (the one you cooked your chicken in) to low. If you have a lot of liquid in your pan, drain it. Then add the chicken, pour the sauce over it and evenly toss with balsamic sauce. Serve immediately.