From the Chicago Sun-Times food section; recipe courtesy of Bev Bennett. It is recommended that you prepare the sauteed tomatoes and shallots first, cool them to room temperature while you're cooking the chicken, and then serve them together. Enjoy!
Heat oil in heavy-bottomed medium skillet over medium-high heat. Add shallots and cherry tomatoes, and cook for 1 minute. Add 1/8 teaspoon salt, pepper, red pepper flakes, pine nuts and vinegar.
Reduce heat to medium, and cook for 4 minutes, until tomatoes are soft and slightly wrinkled.
Remove from heat, and cool to room temperature, until ready to serve with chicken. Stir in basil.
To prepare dish:.
Heat oil in heavy-bottomed medium skillet over medium-high heat. Season chicken lightly with salt and pepper. Add to skillet, skin side down. Cook 5 minutes. Turn skin-side up, and cook another 5 minutes. Remove chicken from skillet.
Add wine to skillet, and scrape up browned bits with wooden spoon. Add broth, and bring to a simmer. Return chicken to skillet. Cover and cook chicken for 13 to 15 minutes on one side; turn over and cook another 13 minutes on second side.
Remove chicken from skillet. Turn heat to high, and reduce pan juices slightly, about 1 minute.
To serve, arrange chicken on plates. Spoon skillet juices over chicken and pass Tomatoes and Shallots separately.