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Chicken with Cherry Tomato Sauce

Yield

4 servings

Use the heat of the pan to simmer petite cherry tomatoes and garlic for a fast and easy "hack" for fresh tomato sauce in this easy weeknight recipe. Calling for only five ingredients (not including salt, pepper, and olive oil), this easy chicken recipe is about as simple as it gets, but the depth of flavor will surprise you. Break out this recipe when you have fresh tomatoes; the ripe fruit makes all the difference. For the time-crunched cook, pounding or slicing thick chicken breasts into thin cutlets is a smart way to reduce portion sizes and speed up cook time. Chicken cutlets cook in a flash and remain supremely tender and juicy. After cooking the chicken, use the tasty browned bits left behind in the pan as the base for a speedy sauce.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 5 garlic cloves, coarsely chopped
  • 1 pint cherry tomatoes
  • 1/3 cup fat-free, lower-sodium chicken broth
  • Garnish: 1/4 cup small basil leaves

Nutrition Information

  • calories 268
  • fat 9.1 g
  • satfat 1.5 g
  • sodium 442 mg

How to Make It

  1. Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté for 3 minutes on each side or until done. Transfer to a serving platter. Add coarsely chopped garlic cloves to pan; sauté for 1 minute, stirring constantly. Stir in cherry tomatoes and chicken broth, and bring to a boil. Cook 5 minutes, stirring occasionally. Spoon over chicken. Garnish with small basil leaves.