PREP

If frozen, thaw the chicken breasts.

Heat a large plate in the oven at 160º, or warm it in your warming drawer.

Using the side of a large chef’s knife, crush the fresh garlic, then chop finely. Set aside to rest in a tiny bowl.

In another small bowl, combine the granulated garlic, rosemary and salt and stir.

Rinse the chicken in cold water and pat dry with paper towels. Add pieces to a large stainless steel or glass mixing bowl. Drizzle 2 teaspoons of extra virgin olive oil over the chicken pieces and using tongs or your hands toss until thoroughly coated in oil. Sprinkle the salt and seasoning mixture over the chicken, mixing with your hands until evenly coated. (Gloves work great for this if handling raw meat makes you cringe).

Wash your hands thoroughly with soap and warm water for 20 seconds (or discard the gloves if using).

COOK THE CHICKEN

In a large ceramic-coated non-stick pan, heat the remaining 2 teaspoons of olive oil on medium-low heat.

Once warm, add the chicken breasts and cook until the internal temperature reaches 165º (about 8 minutes), flipping the chicken once about halfway through.

Once cooked, set the chicken on the warm plate to rest.

Immediately add the chopped garlic to the pan and quickly stir until slightly brown and fragrant (10-20 seconds depending on non how hot the pan is). The garlic will burn very quickly so don’t take your eyes off it. Once brown and fragrant, turn off the heat and pour the broth into the pan, giving it a quick swirl with your wrist to loosen the fond. Quickly scrape any remaining fond from the pan with a wooden spoon, then pour the liquid and chopped garlic over the chicken or accompanying side dish.

Refrigerator any leftovers in an airtight glass container for up to 3 days.