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."
photo by Diamondlil photo by Diamondlil
photo by Diamondlil
photo by Diamondlil photo by Diamondlil
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. I was looking for something with chicken, tomatoes and basil, so this was perfect. I was cooking for 2 so I used 2 chicken breasts. It sounded like the sauce would be good over pasta and since I didn't have potatoes on hand, I doubled all the sauce ingredients except the tomatoes ( I only had about 16). My DH and I loved it! I think next time I might triple the sauce because it was so gooood!! Thanks for the wonderful recipe.



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