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Chicken with fresh tomato–balsamic sauce

1
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Pairing rosemary and chicken is like pairing tomato and basil: Both are exquisite matches that are easy for home cooks to master. Here we scatter fresh rosemary on chicken cutlets and cook them quickly in olive oil. After removing the chicken, we sauté shallots, then garlic, and then add balsamic vinegar to the saucepan, scraping up any bits of meat stuck on the bottom of the pan— this is where all the flavor lies. We amp up the sauce with a robust balance of sweet tomatoes and briny capers.

Ingredients

Uncooked boneless skinless chicken breast

1 pound(s), 4 (1/4-pound) thin-sliced cutlets

Rosemary

2 tsp, chopped, divided

Table salt

½ tsp, divided

Black pepper

¼ tsp

Olive oil

2 tsp

Shallot

2 medium, thinly sliced

Garlic

2 clove(s), minced

Balsamic vinegar

2 Tbsp

Cherry tomatoes

2 cup(s), red and/or yellow, halved

Chicken broth

¼ cup(s)

Capers

2 tsp, rinsed and drained

Lemon zest

1 Tbsp, finely grated

Instructions

  1. Sprinkle chicken with 1⁄2 teaspoon rosemary, 1⁄4 teaspoon salt, and pepper. Heat oil in large skillet over medium-high heat. Add chicken and cook just until browned and cooked through, 2–3 minutes per side. Transfer chicken to platter and keep warm.
  2. 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 browned bits from bottom of pan, until vinegar evaporates.
  3. Stir in tomatoes, broth, capers, lemon zest, remaining 11⁄2 teaspoons rosemary, and remaining 1⁄4 teaspoon salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulated juices to skillet; heat through.
  4. Serving size: 1 chicken cutlet and 1/3 cup sauce

Notes

Thin-sliced chicken cutlets cook faster and offer a smaller portion than regular skinless boneless chicken breasts. You can buy them or make your own by cutting a regular chicken breast in half horizontally.

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