- 4 boneless, skinless chicken breastes, cut into fourths (sprinkle with salt and pepper)
- 1/4 c flour
- 1 TB EVOO
- 3 TB butter or marg. at room temp (divided use)
- 1 shallot minced
- 2 TB balsamic vinegar
- 3/4 c chicken broth or stock
- 1 pint grape or cherry tomatoes, halved
- 16 basil leaves cut into thin strips
- 1-2 TB Italian Seasoning
- 1/2 TB parsley
- loaf of crusty bread (like french or sourdough)
1. Dredge chicken in flour and shake off excess
2. Combine the oil and 1 TB butter in large pan over medium high heat. When the oil is hot place the chicken in the pan and cook until golden on each side (about 4-5 mins on each side) and cooked through. Remove from pan and keep warm
3. In the same pan, add the shallot and garlic. Saute for 1 minute then add the vinegar to deglaze the pan, scraping all the browned bits from the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until sauce is reduced by half.
4. Remove pan from heat. Stirring constantly add the basil, remaining butter, Italian seasoning, parsley and salt and pepper to taste. Stir until butter is Incorporated into the sauce.
5. Place a slice of crusty bread on plate. Top with chicken, pour sauce on top.
