is the perfect year round dish! Perfectly cooked chicken, grape tomatoes, shallots, garlic, basil and a delicious balsamic reduction!
skinless chicken breast halves, about 6 oz each
Kosher salt & pepper
extra virgin olive oil
or more if needed
cherry and pear tomatoes
a mix of colors is better, halved
packed fresh basil leaves
Place chicken breasts between two sheets of heavy plastic or wax paper on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
Season chicken thoroughly with salt and pepper.
In a large nonstick skillet, heat the olive oil per medium-high heat.
Add the chicken and reduce the heat to medium.
Cook, turning once, until nicely browned and opaque throughout, 4-5 minutes per side. Transfer the chicken to plate and cover with aluminum foil to keep warm.
If there is no oil left on the pan after you remove the chicken, add one tablespoon of olive oil. Then add the shallots and garlic and cook, stirring often, until softened, 2-3 minutes.
Add the tomatoes and vinegar and cook, stirring often, until the tomatoes begin to soften and split, about 4 minutes.
Add the basil, salt & pepper to taste and mix well.
Serve warm with crusty bread for dipping the balsamic reduction.
Ideas on what to serve with: cooked farro and grilled asparagus, green beans