Sauteed Chicken With Tomato, Thyme & White Wine Vinegar

"From Cook's Illustrated. Quick and easy to prepare. I like to top with chopped fresh Roma tomatoes."
photo by breezermom photo by breezermom
photo by breezermom
photo by breezermom photo by breezermom
Ready In:




  • Adjust oven rack to middle position; heat oven to 200 degrees.
  • Slice each chicken breast in half to form thin cutlets (easier if frozen for 10-15 minutes).
  • Season both sides of each cutlet with salt and pepper.
  • 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.
  • Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds.
  • Transfer to large heatproof plate.
  • 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.
  • 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.
  • 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.
  • Simmer until reduced to 1/2 cup, 6 to 7 minutes.
  • 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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  1. Super nice chicken recipe! I bought thinly sliced chicken breasts at the store, so I could eliminate that step. Cooked up quickly in the skillet, and I did keep the breast warm in the oven.....just in case it wasn't totally done I wanted to give it a little more heat. But this was cooked perfectly....totally done chicken, extremely moist. The sauce was slightly less tomato-ey than I expected, but it tasted wonderful. I'll make this one again. Thanks for sharing such a great recipe!


I love cooking for family and friends. I especially enjoy is like combining art and science to create something extraordinary. I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :) I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US. My rating system: 5 stars - Excellent! Delicious! Could not be better...will make often. 4 stars - Very good! May tweak slightly. 3 stars - Good base recipe. Will need to tweak. 2 stars - Ok. Will keep looking. Cooking Contests & Games: <img src=> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src="">
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