Sautéed Broccolini With Tomatoes

• 2 teaspoons olive oil
• 1 large shallot, thinly vertically sliced
• 1 pound Broccolini, trimmed
• 1/4 cup dry white wine
• 1 large plum tomato, seeded and finely chopped
• 1/3 cup no-salt-added chicken stock (such as Swanson)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Heat a large skillet over medium-high heat. Add oil to pan, and swirl to coat. Add shallot, and saute 2 minutes or until tender, stirring frequently. Add Broccolini; cook 2 minutes. Add wine and tomato. Cover, reduce heat to medium, and cook 3 minutes. Add chicken stock, salt, and black pepper; cook, uncovered, 4 minutes or until Broccolini is crisp-tender.
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olive oil, shallot, white wine, tomato, nosalt, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sauteed-broccolini-tomatoes (may not work)