Ingredients
4 Medium chicken breasts, no skin, no bone, pounded
1 tbs butter
2 shallots, minced
3 cloves garlic, minced
1/4 cup balsmic vinegar
2 whole roma tomatoes, peeled, seeded, diced
3 tbs cream
1/4 cup dry white wine or vermouth
4 tbs fresh basil, chopped
Preparation
Pound chicken, then salt and pepper
Melt butter in large skillet. Saute chicken, 2 breasts at a time, tuning to brown. (keep warm)Reduce the heat and add the shallots and garlic, saute until clear. Add the wine and 1/2 of the vinegar and cook over low heat for 3 minutes.
Add the chicken again, cover and cook for about 15 minutes.
Remove chicken and keep warm.
Add remaining vinegar and over high heat reduce by 1/2, scraping pan to deglaze. Add the tomatoes and basil and heat through. Pour in cream and stir until slightly thickened.
