I am always looking for another way to use boneless skinless chicken breasts that provides lots of flavor. Boneless skinless chicken breasts cook quickly but they are also very boring and sometimes dry unless cooked properly and ingredients to ramp up the flavor. And there is no better way to ramp up the flavor than with the home grown cherry tomatoes and basil. The flavors created with the tomatoes and basil creates a chicken breast that tastes like summer.

Ingredients (4 Servings)

4 medium sized boneless skinless chicken breasts
3 tbsp olive oil
1/3 cup shallots
2 minced garlic cloves
1 cup cherry tomatoes
3/4 cup white wine
1 1/2 tbsp butter
2 tbsp minced basil
2 tbsp minced parsley
salt and freshly ground pepper

Directions

Start by flattening the chicken breasts with a meat mallet so that the breasts are approximately the same thickness. (Photo A) Season the chicken with salt and pepper on both sides. (Photo B)

Prepare the shallots, cloves, tomatoes, basil and parsley. Set aside to add later. (Photo C)

Preheat the pan over medium high heat. Add 1 1/2 tbsp olive oil to the pan. Add the chicken and don’t turn until it is browned on the first side. If it seems to be sticking to the pan then it is not ready to be turned. Turn and brown the other side. (Photo D) This should take approximately 8 - 10 minutes. Remove the chicken and place on a baking sheet. Cover with aluminum foil and place in a 250 degree oven to keep warm.

Reduce the heat to medium to medium low. Add another 1/1/2 tbsp olive oil to the pan. Add the shallots and cook until translucent. Add the garlic and cook for about 1 minute. Add the tomatoes and cook until they begin to become soft. (Photo E) Add the wine and let it reduce by half. (I forgot the photo of adding the wine - Oops!) Add the butter and mix into the sauce until it is melted. Stir in the basil and parsley.