Tomato Basil Chicken
- 4 boneless skinless chicken breast halves
- 1/4 C flour
- 1 T olive oil
- 3 T butter, room temp
- 1 shallot
- 2 cloves garlic
- 2 T balsamic vinegar
- 1/4 C chicken broth
- 1 pint grape tomatos, halved
- 16 basil leaves, cut into thin strips
- Salt & Pepper to taste
- Season chicken with salt and pepper, dredge in flour and shake off excess. Combine oil and 1 T butter in large saute pan on med-high heat. When oil is hot, cook chicken in pan for 4-5 min each side, then remove & keep warm. Add shallot and garlic and saute, then add vinegar to deglaze pan, scraping browned bits. Add chicken broth and tomatos and cook 1-2 min until sauce is reduced by half. Remove pan from heat, add basil and stir constantly, add 2 T butter. spoon suace over chicken.
chicken, flour, olive oil, t butter, shallot, garlic, t, chicken broth, grape tomatos, basil, salt
Taken from www.epicurious.com/recipes/member/views/tomato-basil-chicken-50029724 (may not work)