Chicken Rosemary

4 skinless boneless chicken breast halves, lightly pounded
2 Tbs. butter
1-2 Tbs. neutral oil
3 cloves chopped garlic
1/3 c. red wine vinegar
1 tsp. salt
2/3 c. dry vermouth
1-1/2 tsp. crushed dried rosemary

In a large skillet (with a lid) over med-high heat, lightly brown chopped
garlic in butter/oil mixture. Add chicken breast halves and cook on both
sides until lightly browned. Reduce heat to low. Add red wine vinegar and
salt. Stir to blend. Reduce heat to low and cook down until vinegar aroma
subsides. Stir in vermouth and rosemary. Simmer another 5 minutes or until
chicken is cooked ti your liking. Remove chicken to a platter and keep
warm. Heat the remaining liquid in the skillet, stirring constantly, to
thicken the sauce. Spoon the sauce over the chicken.