Quick Chicken For Two

• Juice of 1 lemon
• Freshly ground black pepper
• Pinch ground sage
• 3/4 pound boneless and skinless chicken breast
• 1/2 tablespoon extra-virgin olive oil
• 6 ounces plum tomatoes, finely chopped
• 2 scallions, finely chopped
• Generous pinch chili powder

1. Combine the lemon, pepper and sage in a small, shallow dish.
2. Add the chicken and allow to marinate while preparing the sauce.
3. Heat all but one-half teaspoon of the olive oil in a heavy skillet.
4. Add the tomatoes and scallions and cook over high heat, about 10 minutes, until the sauce is thick.
5. Season with chili powder.
6. Set aside.
7. Heat a nonstick skillet and brush with the remaining oil.
8. Sear the chicken over high heat until it is lightly browned and cooked through, about 4 minutes on a side.
9. Briefly reheat the tomato mixture.
10. Divide the chicken between two dinner plates, top with the tomato mixture and serve.

lemon, freshly ground black pepper, ground sage, chicken breast, extravirgin olive oil, tomatoes, scallions, generous

Taken from cooking.nytimes.com/recipes/4314 (may not work)