Chicken Breasts With Tomato-Basil Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This quick, easy and delicious dish is perfect for after-work or any busy day. This goes really well with garlic mashed potatoes. Adapted from The Marshall Field's Cookbook. Ingredients:
4 boneless skinless chicken breast halves |
salt, to taste |
fresh ground black pepper, to taste |
1/4 cup flour |
1 tablespoon olive oil |
3 tablespoons butter, at room temp |
1 shallot, minced |
2 garlic cloves, minced |
2 tablespoons balsamic vinegar |
3/4 cup chicken broth |
16 grape tomatoes, halved |
1/4 cup fresh basil, thinly sliced |
Directions:
1. Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess.
2. Combine the oil and 1 T. of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
3. Add the shallot and garlic to the hot pan; saute for 1 minute, then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 T. butter and salt and pepper to taste. Stir until the butter is incorporated into the sauce.
4. Place a chicken breast on each plate and pour the sauce over. Serve at once.
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