Chicken with fresh tomato and balsamic sauce
Skinless chicken breast
500 g, (2x250g) halved horizontally
2 tsp, chopped
1 small, thinly sliced
2 clove(s), crushed
250 g, halved
Chicken stock cube
¼ individual, to make ¼-cup (60ml) liquid stock
Baby capers, rinsed, drained
Fresh lemon rind
2 tsp, finely grated
- Sprinkle chicken with ½ teaspoon rosemary. Season with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken for 3-4 minutes each side or until cooked through. Transfer to plate and cover to keep warm.
- Add onion and garlic to same pan and cook, stirring, over medium heat for 3 minutes or until softened. Add vinegar and cook, stirring and scraping any cooked-on bits from bottom of pan, until vinegar has evaporated.
- Stir in tomatoes, stock, capers, rind and remaining rosemary. Season with salt and pepper. Cook, stirring, for 3 minutes or until tomatoes have softened. Return chicken to pan and cook for 1 minute or until heated through. Serve.