Chicken with fresh tomato sauce
Uncooked boneless skinless chicken breast(s)
1 pound(s), 4 (1⁄4-pound)
2 tsp, fresh, chopped
1½ medium, or 1 large, minced
1 medium clove(s), minced
6 medium, diced
Reduced-sodium chicken broth
¼ cup(s), fresh, chopped
- Heat the oil in a nonstick skillet. Sprinkle both sides of the chicken with the rosemary and salt, then add to the skillet. Sauté the chicken until browned and cooked through, 3–4 minutes on each side. Transfer the chicken to a platter. Let stand 5 minutes.
- Meanwhile, add the shallot and garlic to the same skillet. Cook until softened, about 2 minutes. Add the vinegar, stirring to scrape up the browned bits and cook until the vinegar is almost evaporated. Stir in the tomatoes and chicken broth; bring to a boil. Reduce the heat and simmer, uncovered, until the tomatoes just begin to soften, about 3 minutes. Stir in the basil. Spoon the sauce over the chicken.