Sauteed Chicken with Tomato Sauce

By lindybug

1 chicken breast with 1/3 cup sauce= 3 pts Serve with 1/2 cup quinoa or 1 cup cooked bulgur-add 2 pts.

Ingredients

• 4 (1/4 lb) skinless boneless chicken breasts
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tsp olive oil
• 1 garlic clove, minced
• 1/4 cup reduced sodium chicken broth
• 2 large tomatoes, chopped
• 1 Tbsp drained capers
• 2 Tbsp chopped flat leaf parsley
• 1/8 tsp black pepper

Preparation

Step 1

Sprinkle chicken breasts with salt and pepper.

Heat olive oil in a large nonstick skillet over med-high heat. Add the chicken and cook, turning occasionally, until the chicken is browned and cooked through, 6-8 min. Transfer to a platter. Add garlic. Cook, stirring constantly, until fragrant, 30 seconds. Add chicken broth. Bring to a boil, stirring to scrape the browned bits from the bottom of the skillet. Stir in tomatoes and capers.

Bring to a boil. Reduce the heat and simmer, uncovered, just until the tomatoes begin to soften, 3 min. Stir in parsley and pepper. Spoon the sauce over the chicken.