Chicken Breasts With Tomato-Basil Sauce

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.

• Ready In: 30 mins
• Serves: 4

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.