Saute the chicken breasts in the olive oil, skin side down. Season with salt.

Cook until the chicken begins to brown, then turn it and cook for an additional 2 minutes.

Add the broth and reduce by two thirds, approximately 5 minutes.

Combine the garlic, anchovies, rosemary and vinegar.

When the chicken is done, add the vinegar mixture to the cooking liquid.

Remove the chicken from the heat, slice each breast in six pieces and arrange on a hot plate. Pour the sauce over the sliced chicken.