Chicken & Balsamic Tomato
This delicious Chicken in Balsamic Tomatoes combines juicy chicken breasts with flavorful tomatoes in a balsamic reduction sauce.
Servings 4 servings
Calories 300kcal
Ingredients
- 4 boneless skinless chicken breast halves, about 6 oz each
- kosher/sea salt & black pepper
- 2 Tablespoon extra virgin olive oil, or more if needed
- 1 large shallot or ¼ of a medium red onion, finely chopped
- 2 large garlic cloves peeled and finely chopped
- 2 cups cherry or grape tomatoes
- ½ cup balsamic vinegar
- ½ cup packed fresh basil leaves, chopped
Instructions
- Place chicken breasts between two sheets of wax paper on a solid level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of ½-inch. (If you don't have a meat mallet, you can slice the chicken to make thin fillets).
- Season chicken thoroughly with salt & pepper.
- In a large nonstick skillet, heat the olive oil to medium-high heat. Add the chicken and reduce heat to medium.
- Cook, turning once until nicely browned and opaque throughout, about 4-5 minutes per side.
- Transfer chicken to a plate and cover with foil to keep warm.
- If there is no oil left on the pan, add one tablespoon of olive oil. Add the shallots and garlic and cook, stirring often until softened. About 2 to 3 minutes.
- Add the tomatoes and vinegar. Saute stirring often for 2 minutes. Return the chicken to the pan and cook until the tomatoes begin to soften and split. About 2 more minutes.
- Add the basil and salt & pepper to taste.
- Serve warm with crusty bread for dipping in the balsamic reduction.
Nutrition
Serving: 16 oz chicken breast | Calories: 300kcal | Carbohydrates: 7g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 124mg | Sodium: 86mg | Potassium: 691mg