Chicken with Cherry Tomato-Basil Sauce
1
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A quick pan sauce can take skinless boneless chicken to great heights. This one pairs cherry tomatoes with fresh basil and adds plenty of oomph from toasted garlic. We love serving it over a grainy side like quinoa or farro—the better to soak up all the juices. You can also make the sauce on its own to spoon over shrimp, cod, or sliced steak.
Ingredients
Olive oil
2 tsp(s)
Uncooked boneless skinless chicken breast
20 oz, (4 5-oz. breasts)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Shallots
1 large, finely chopped
Garlic
2 clove(s), large, sliced
Cherry tomatoes
2 cup(s), (1 pint), halved
Reduced-sodium chicken broth
¼ cup(s)
Fresh basil
¼ cup(s), chopped
Instructions
1
In a 12-inch nonstick skillet, heat the oil over medium. Season the chicken with the salt and black pepper. Add the chicken and cook until browned on both sides and cooked through, 8 to 10 minutes. Transfer the chicken to a plate and keep warm.
2
Add the shallot and garlic to the pan and cook until golden, about 2 minutes, stirring often. Add the tomatoes and stock and cook until the tomatoes begin to soften, 4 to 5 minutes, stirring occasionally. Stir in the basil. Serve the sauce over the chicken.
3
Serving size: 1 chicken breast and about ½ cup sauce
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