Recipe by Hey Jude
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.
Top Review by teresa r.
This was a good recipe for a summer weeknight meal when tomatoes and basil are in season. I used very ripe garden tomatoes instead of the grape variety which had quite a bit of liquid. Reducing the sauce took longer than the recipe suggested. We served it with pasta. It was too sweet to eat with potatoes. I liked it but didn't LOVE it.
- 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 See How It's Made
- Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess.
- 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.
- 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.
- Place a chicken breast on each plate and pour the sauce over. Serve at once.