Chicken with cherry tomato-basil sauce
Uncooked boneless skinless chicken breast(s)
20 oz, (4 5-oz. breasts)
1 large, minced
2 medium clove(s), minced
Fresh cherry tomato(es)
2 cup(s), (1 pint), halved
Reduced-sodium chicken broth
¼ cup(s), chopped
- Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add chicken and cook, turning once, until browned and cooked through, 8–10 minutes. Transfer chicken to platter and keep warm.
- Add shallot and garlic to skillet. Cook, stirring often, until softened, about 2 minutes. Add tomatoes and broth and cook, stirring occasionally, until tomatoes begin to soften, about 4 minutes longer. Stir in basil. Spoon sauce over chicken.
- Serving size: 1 chicken breast and about ½ cup sauce