Lemon Balsamic Chicken with Rosemary Sauce

Ingredients

• In a bowl, whisk together balsamic vinegar, lemon juice, honey, garlic, and rosemary to make the marinade.
• Add chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes.
• In a skillet, heat olive oil over medium-high heat.
• Remove chicken from marinade, season with salt and pepper, and cook in the skillet until browned and cooked through.
• Remove chicken from skillet and set aside.
• In the same skillet, add chicken broth and cornstarch, whisking to combine and thicken the sauce.
• Pour in any remaining marinade and bring to a simmer.
• Return chicken to the skillet, spoon sauce over it, and cook for an additional 2-3 minutes.
• Serve chicken with sauce drizzled on top.
• Garnish with additional rosemary, if desired.