Rosemary Chicken with Balsamic Tomatoes

By á-47

Ingredients

• 2 tea. olive oil
• 4 (5 oz) thin-sliced chicken cutlets
• 2 tea. fresh rosemary, chopped
• 1/2 tea. pepper
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 2 Tbsp. balsamic vinegar
• 2 cups grape tomatoes, halved
• 1/4 cup chicken broth
• pinch salt
• 1/4 cup fresh basil, chopped
• 2 tea. grated orange zest

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with the rosemary and pepper. Add the cutlets to the skillet and cook until browned, 2-3 minutes on each side. Transfer the chicken to a plate.

Add onion and garlic to the skillet and cook, stirring occasionally, over medium heat until onion is tender. Add the vinegar and cook, stirring occasionally, until vinegar is almost evaporated. Stir in the tomatoes, broth and salt. Cook, stirring often, until the tomatoes begin to soften and the sauce begins to thicken slightly, about 5 minutes. Stir in basil and orange zest.

Return chicken and any juices to the skillet and heat through. Place 1 cutlet on each of four plates; top with1/3 cup tomato mixture.