Cassie’s Ruminations

Chicken with Cherry Tomato Sauce

Another chicken recipe adapted from this month’s Cooking Light. This one was pretty unremarkable – not bad by any means, but very forgettable. Oh well. The roasted broccoli and cauliflower was quite good 🙂

Chicken with Cherry Tomato Sauce
Serves 4

1.5 lb thinly sliced skinless boneless chicken breasts
kosher salt and black pepper
2 tbsp olive oil
5 cloves garlic, pressed
1 lb grape tomatoes
1 cup non fat low sodium chicken broth
5 large leaves fresh basil

Season the chicken on both sides with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes on each side, or until nicely browned and cooked through. Remove the chicken to a plate and set aside.

Add the garlic to the skillet and sauté until the garlic just starts to turn golden and fragrant, about 30 seconds. Add the tomatoes and sauté for another 2 minutes or until the tomatoes are starting to burst. Add the chicken broth and increase the heat to medium high. Bring the mixture to a boil and cook for 5 minutes, stirring occasionally.

While the sauce is cooking, cut the basil into small pieces with a pair of kitchen shears and set aside.

Reduce the heat to medium low and return the chicken and any accumulated juices to the pan. Turn the chicken to coat and cook for 1 minute to meld the flavors. Serve warm with a generous sprinkle of the basil on top.