Balsamic Rosemary Chicken

Pat the chicken breasts dry with paper towels and season both sides generously with salt and fresh ground pepper.

Heat a large skillet over medium-high heat and place the seasoned chicken breasts in the pan, cooking until golden brown on the first side, approximately 5 minutes.

Flip the chicken breasts and cook the other side until golden brown, about 4-5 minutes.

Remove the chicken from the skillet and set aside on a clean plate.

In the same skillet, add minced garlic and cook over medium heat for about 1 minute, stirring constantly, until fragrant.

Pour in the white balsamic vinegar and water, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze.

Whisk the Dijon mustard into the liquid until well combined and smooth.

Return the chicken breasts to the skillet and nestle the fresh rosemary sprigs among them.

Reduce heat to medium and simmer for 10-12 minutes, turning the chicken halfway through, until the chicken is cooked through and the sauce has reduced slightly.

Remove from heat and discard the rosemary sprigs, then serve the chicken with the pan sauce spooned over top.