Ingredients
4 boneless skinless chicken breast halves
1/4 C flour
1 T olive oil
3 T butter, room temp
1 shallot
2 cloves garlic
2 T balsamic vinegar
1/4 C chicken broth
1 pint grape tomatos, halved
16 basil leaves, cut into thin strips
Salt & Pepper to taste
Preparation
Season chicken with salt and pepper, dredge in flour and shake off excess. Combine oil and 1 T butter in large saute pan on med-high heat. When oil is hot, cook chicken in pan for 4-5 min each side, then remove & keep warm. Add shallot and garlic and saute, then add vinegar to deglaze pan, scraping browned bits. Add chicken broth and tomatos and cook 1-2 min until sauce is reduced by half. Remove pan from heat, add basil and stir constantly, add 2 T butter. spoon suace over chicken.
