Recipe updated February 2015
Simple chicken breasts are easy to dress up in a little
fresh, flavorful sauce that comes together in a food processor—no cooking
required. Fresh tomatoes and balsamic vinegar give it a rich, slightly
sweet flavor, and fresh basil finishes it with an inviting floral essence.
Serves 4
Ingredients
- 16 grape tomatoes, halved lengthwise
- 1 garlic clove, chopped
- 2 tbsp balsamic vinegar
- 1 tbsp finely chopped shallot
- 1 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
- 2 tbsp finely chopped basil leaves
- sea salt
- freshly ground black pepper
- 2 tbsp olive oil, plus more as needed
- 4 6-oz boneless, skinless chicken breast halves
- flour, for dredging
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| Sauce Ingredients |
Preparation
- Combine the tomatoes, garlic, vinegar, shallot, and mustard
in a mini food processor. Process until smooth.
- With the motor running, gradually add the extra virgin olive
oil and process until combined. Transfer to a bowl and stir in the basil.
Season with salt and pepper and let stand while the chicken cooks.
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| Tomato Mixture Ready to Process |
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| Blended Tomato Mixture |
 |
| Tomato-Basil Sauce |
- Heat a large skillet over medium heat and add 2 tablespoons
olive oil, swirling to coat.
- Season the chicken with salt and pepper and dredge in the
flour, shaking off excess. Add to the skillet and cook until just cooked
through, 6-7 minutes per side, depending on thickness. (Add a little more oil
if the skillet becomes too dry.) Transfer to a plate and let rest 4 minutes.
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| Chicken Beginning to Cook |
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| Cooked Chicken |
Serve the chicken breasts with the sauce spooned on top.
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| Chicken Breasts with Tomato-Basil Sauce |
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