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Chicken with fresh tomato sauce

Chicken with fresh tomato sauce

1
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Halved grape tomatoes make a great stand-in for the plum variety if that's what's available.

Ingredients

Olive oil

1 tsp

Uncooked skinless boneless chicken breast

1 pound(s), 4 (4-oz) pieces

Rosemary

2 tsp, fresh, chopped

Table salt

½ tsp

Shallot

1½ large, minced

Garlic

1 clove(s), minced

Balsamic vinegar

3 Tbsp

Plum tomato

6 medium, diced

Reduced sodium chicken broth

¼ cup(s)

Fresh basil

¼ cup(s), chopped

Instructions

  1. 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.
  2. 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.
  3. Serving size: 1 piece chicken with 1/4 of sauce

Notes

Because this sauce is so versatile, you could also make this recipe with fish or pork chops or stir in beans for a vegetarian option.

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