Chicken with Cherry Tomato-Basil Sauce
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5=oz) breasts
1 large, finely chopped
2 medium clove(s), sliced
Fresh cherry tomato(es)
2 cup(s), halved
Reduced-sodium chicken broth
¼ cup(s), chopped
- 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.
- 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.
- Serving size: 1 chicken breast and about ½ cup sauce