Sauteed Chicken With Tomato, Thyme & White Wine Vinegar |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Cook's Illustrated. Quick and easy to prepare. I like to top with chopped fresh Roma tomatoes. Ingredients:
4 boneless skinless chicken breasts (6 to 8 ounces each) |
table salt |
ground black pepper |
vegetable oil |
2 teaspoons vegetable oil |
1 medium shallot, minced (about 3 tablespoons) |
2 teaspoons tomato paste |
1 cup low sodium chicken broth |
3 tablespoons white wine vinegar |
1 1/2 teaspoons light brown sugar |
6 sprigs fresh thyme |
2 tablespoons unsalted butter |
table salt |
ground black pepper |
Directions:
1. Adjust oven rack to middle position; heat oven to 200 degrees.
2. Slice each chicken breast in half to form thin cutlets (easier if frozen for 10-15 minutes).
3. Season both sides of each cutlet with salt and pepper.
4. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes.
5. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds.
6. Transfer to large heatproof plate.
7. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
8. Remove skillet from burner. Add 2 teaspoons oil, shallot, and tomato paste to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
9. Set skillet over medium-high heat and add chicken broth, vinegar, light brown sugar, and thyme; bring to simmer, scraping pan bottom to loosen browned bits.
10. Simmer until reduced to 1/2 cup, 6 to 7 minutes.
11. Remove from heat. Whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.
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