Rosemary Chicken with Balsamic Tomatoes
Recipe by Our Cookbook Collection
Ingredients
- 2teaspoons olive oil
- 4 5-oz. thin-sliced chicken cutlets
- 2teaspoons fresh rosemary, chopped
- 1/2teaspoon coarsely ground black pepper
- 1small red onion, thinly sliced
- 2cloves garlic, minced
- 2tablespoons balsamic vinegar
- 2cups grape tomatoes, halved
- 1/4cup reduced-sodium chicken broth
- 1pinch salt
- 1/4cup fresh basil, chopped
- 2teaspoons grated orange zest
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Instructions
- 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 with 1/3 cup tomato mixture.
Nutritional Info *per serving
- Calories 210
- Fat 6g
- Cholesterol 80mg
- Sodium 180mg
- Carbohydrate 7g
- Fiber 1g
- Protein 30g
