Chicken with fresh tomato–balsamic sauce
1
Points®
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
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