Chicken with fresh tomato-balsamic sauce
Uncooked boneless skinless chicken breast(s)
4 breast(s), thinly sliced
2 tsp(s), chopped
2 item(s), thinly sliced
2 clove(s), medium, minced
Fresh cherry tomato(es)
2 cup(s), red or yellow (or mix of both), halved
Fat-free reduced sodium chicken broth
2 tsp(s), drained
1 tbsp(s), grated
- Sprinkle chicken with 1/2 teaspoon rosemary, 1/4 teaspoon salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook just until browned and cook through, 2-3 minutes per side. Transfer chicken to platter and keep warm.
- Add shallots and garlic to same skillet; cook over medium heat, stirring, until softened, about 2 minutes. Add vinegar; cook, stirring with wooden spoon and scraping up any brown bits from bottom of pan, until vinegar evaporates.
- Stir in tomatoes, broth, capers, lemon zest, remaining 1 1/2 teaspoons rosemary, and remaining 1/4 teaspoons salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulates juices to skillet; heat through.