One Pan Chicken with Garlic Balsamic Tomatoes

🧂 Ingredients

• 1 pound boneless skinless chicken breast cutlets

  (or boneless, skinless breasts that have been pounded thin)
• .5 tsp salt
• .25 tsp freshly ground black pepper
• 6 tsp extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 1 pint pint cherry or grape tomatoes
• .3333 c balsamic vinegar
• .3333 c packed fresh basil, finely chopped
• 1 tbsp Parmesan cheese, for serving (optional)

Instructions

• 1 Season the chicken cutlets on both sides with the salt and pepper.
• 2 In a large frying pan, heat 2 teaspoons of the olive oil over medium-high heat.
  Add half of the chicken cutlets and cook, undisturbed, until golden brown on one
  side, about 3 minutes. Flip the cutlets and cook for 3 more minutes. Transfer to
  a plate and cover to keep warm. Add 2 more teaspoons of the olive oil to the
  now-empty pan and cook the remaining cutlets. Transfer them to the plate.
• 3 Reduce the heat to medium and add the remaining 2 teaspoons olive oil. Add the
  garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the
  tomatoes and balsamic and cook, stirring occasionally, until the vinegar has
  thickened slightly and the tomatoes have begun to burst, about 10 minutes. Turn
  off the heat and let the tomatoes stand while you plate the chicken.Serve with
  fresh basil and Parmesan cheese.

Nutrition Info