1
Mix broth, balsamic vinegar, white wine and rosemary in a 9" x 13" glass or Pyrex baking dish.
2
Add chicken breasts and marinate overnight or a minimum of 4 hours.
3
Spray a large sauté pan with the nonstick cooking spray and add the oil.
4
Over a medium to medium-high heat, sauté the sliced garlic until just lightly golden; do not brown.
5
Remove garlic and set aside.
6
Turn heat to high. Remove chicken from the marinade, sprinkle with black pepper and place in pan.
7
Cook on high heat approximately one minute on each side, just until chicken is nicely golden.
8)Pour the marinade over the chicken, add the sautéed garlic slices and reduce heat to medium. Cover and simmer approximately 15 minutes, turning chicken breasts over after seven minutes.
9
Remove chicken from the pan and return the heat to high. Bring the liquid to a boil, and then reduce heat to medium high, stirring constantly until it has been reduced to a syrup-like consistency.
