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Chicken with Cherry Tomato-Basil Sauce

Chicken with cherry tomato-basil sauce

1
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
A quick pan sauce can take skinless boneless chicken to great heights. We love serving it over a grainy side like quinoa or farro to soak up all the juices.

Ingredients

Olive oil

2 tsp

Uncooked skinless boneless chicken breast

20 oz, 4 (5=oz) breasts

Table salt

½ tsp

Black pepper

¼ tsp

Shallot

1 large, finely chopped

Garlic

2 clove(s), sliced

Cherry tomatoes

2 cup(s), halved

Reduced sodium chicken broth

¼ cup(s)

Fresh basil

¼ cup(s), chopped

Instructions

  1. In a 12-inch nonstick skillet, heat the oil over medium. Season the chicken with the salt and black pepper. Add the chicken and cook until browned on both sides and cooked through, 8 to 10 minutes. Transfer the chicken to a plate and keep warm.
  2. Add the shallot and garlic to the pan and cook until golden, about 2 minutes, stirring often. Add the tomatoes and stock and cook until the tomatoes begin to soften, 4 to 5 minutes, stirring occasionally. Stir in the basil. Serve the sauce over the chicken.
  3. Serving size: 1 chicken breast and about ½ cup sauce

Notes

You can also make the sauce on its own to spoon over shrimp, cod, or sliced steak.

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