Tomato Basil Chicken

Ingredients

• 2 Chicken breasts (9 oz each; sliced horizontally through the center to make 4 even cutlets)
• 2 tbsp Plain/all-purpose flour (For coating the chicken)
• 2 tbsp Parmesan cheese (Use finely grated or the fresh, finely powdered variety from the refrigerated section)
• 0.5 tsp Salt (Plus an additional pinch for the tomato sauce and more to taste)
• 0.25 tsp Black pepper (Plus more to taste)
• 1 tbsp Unsalted butter (For frying the chicken)
• 1 tbsp Extra-virgin olive oil (For frying the chicken)
• 2 tbsp Unsalted butter (For the tomato-basil sauce)
• 3 cloves Garlic (Finely diced)
• 0.25 cup Chicken stock (Use a splash more if needed to thin an overly thick sauce)
• 14 oz Baby plum tomatoes (Halved; grape tomatoes are a suitable alternative)
• 1 small bunch Fresh basil (Finely dice about three-quarters; reserve a handful of small leaves for serving)
• 2 tsp Balsamic vinegar (Added to the sauce)

Steps

1. 1

   Prepare the chicken and basil. Slice both chicken breasts horizontally all the way through the center to create 4 even-sized cutlets. Finely dice about three-quarters of the basil, reserving a handful of small leaves for serving.

2. 2

   In a large shallow dish, combine the flour, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat the chicken cutlets one at a time, shaking off the excess flour, and set them aside.

3. 3

   Heat a large pan over medium-high heat. Add 1 tablespoon of butter and the olive oil. Once the butter has melted and the pan is hot, add the coated chicken cutlets.

4. 4

   Fry the chicken for a few minutes on each side, turning once, until the coating is golden and the chicken is cooked through the center. Transfer the cutlets to a plate and leave them to rest.

5. 5

   Reduce the pan heat to medium and add the remaining 2 tablespoons of butter. Let it melt without allowing it to brown.

6. 6

   Add the diced garlic and fry for about 30 seconds, stirring, until fragrant. Watch carefully so the garlic does not burn.

7. 7

   Pour in the chicken stock and stir, scraping up any browned bits from the bottom of the pan.

8. 8

   Add the halved tomatoes and a pinch of salt. Simmer for about 2 minutes, stirring occasionally, until the tomatoes have just begun to soften and release some of their juices.

9. 9

   Stir in the balsamic vinegar and diced basil. Simmer for about 1 minute more, stirring until the sauce binds into a light, glossy consistency that can cling to the chicken.

10. 10

    Pour the resting juices from the chicken into the pan. Taste the sauce and adjust the seasoning with additional salt and black pepper as needed.

11. 11

    Return the chicken cutlets to the pan and baste them with the tomato sauce until fully coated. The sauce will thicken slightly because of the flour coating on the chicken.

12. 12

    Serve immediately, garnished with the reserved fresh basil leaves.

Notes

The sauce may initially seem watery; stirring as the stock reduces and the tomatoes release their juices will produce a glossy, buttery sauce. If it becomes too thick, loosen it with a splash of additional stock. The chicken continues cooking slightly while resting and after being returned to the pan.

Nutrition per serving

• main
• chicken
• 30-minute meal
• pan-fried
• one-pan
• tomato
• basil
• Mediterranean-inspired