Chicken with cherry tomato-basil sauce
1
Points®
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
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