Balsamic Tomato Chicken

From: Ari Cover

serves

cooking time

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Prehead Oven
Ingredients
  1. 4 whole thin sliced skinless boneless chicken brests
  2. 2 tsp fresh rosemary
  3. 1/2 tsp salt
  4. 2 tsp olive oil
  5. 2 whole shallots, thinly sliced
  6. 2 whole garlic cloves, minced
  7. 3 tbsp balsamic vinegar
  8. 2 cups red or yellow cherry tomatoes, halved
  9. 1/3 cup reduced-sodium chicken broth
  10. 2 tsp capers, rinsed & drained
  11. 1 tbsp grated lemon zest
What to do?
Sprinkle chick with some of the rosemary and half of the salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook just until browned and cooked through, 2-3 minutes per side. Transfer chicken to platter and keep warm.

Add shallots and garlic to skillet, cook over medium heat, stirring, until softened, about 2 minutes. Add vinegar, cook stirring with wooden spoon and scraping up any browned bits from the bottom of then pan until vinegar is evaporated. Stir in tomatoes, broth, capers, lemon zest, remaining rosemary and salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulated juices to skillet, heat through.