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Category: Chicken
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breasts cutlets
Salt and freshly ground black pepper
1/4 cup flour
1 tbsp olive oil
3 tbsp unsalted butter, at room temperature
1 shallot, minced
2 cloves minced garlic
2 tbsp balsamic vinegar
3/4 cup chicken broth
16 grape tomatoes, halved
1/4 cup fresh basil, thinly sliced
Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess.
Combine the oil and 1 tbsp of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once (with tongs, so you don't lose your glaze), for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
Add the shallot and garlic to the hot pan. Saute for 1 minute, and then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 2 to 4 minutes or until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining tbsp of butter, and salt and pepper to taste, if desired. Stir until the butter is incorporated into the sauce. Place a chicken breast on each plate and pour the sauce over. Serve at once. Serves 4
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CHICKEN BREASTS WITH TOMATO-BASIL SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breasts cutlets
Salt and freshly ground black pepper
1/4 cup flour
1 tbsp olive oil
3 tbsp unsalted butter, at room temperature
1 shallot, minced
2 cloves minced garlic
2 tbsp balsamic vinegar
3/4 cup chicken broth
16 grape tomatoes, halved
1/4 cup fresh basil, thinly sliced
Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess.
Combine the oil and 1 tbsp of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once (with tongs, so you don't lose your glaze), for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
Add the shallot and garlic to the hot pan. Saute for 1 minute, and then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 2 to 4 minutes or until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining tbsp of butter, and salt and pepper to taste, if desired. Stir until the butter is incorporated into the sauce. Place a chicken breast on each plate and pour the sauce over. Serve at once. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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