Chicken with fresh tomato sauce
1
Points®
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
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