6 skinless, boneless chicken thighs (about 5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12-14 fresh rosemary sprigs
8 garlic cloves - 6 smashed, 2 minced
1/ Place chicken between sheets of lightly moistened plastic wrap and pound to an even thickness of about 1/2 inch. Season with salt and pepper.
I don't have a meat hammer, so I ended up using a rolling pin. It was quite effective.
2/ In a large, heavy skillet, combine oil, 8 sprigs of rosemary, and smashed garlic. Cook over medium-low heat until garlic is golden, pressing rosemary sprigs and garlic cloves to release flavor, about 2 minutes. With a slotted spoon, remove and discard flavorings.
3/ Place chicken in a hot skillet and cook over medium-high heat, turning until cooked thorugh and golden brown on both sides, about 4 to 5 minutes per side. During last 2 minutes of cooking, add minced garlic and stir to cook and coat chicken pieces. Serve chicken, garnished with remaining rosemary sprigs.