Cherry Tomatoes and Chicken Recipe

I hate to say it but by this time of year I'm a little over the fresh tomatoes from the garden. In another week or so it will frost and I'll try to hold on to the plants a little longer, but my craze to eat fresh from the garden tomatoes every day has passed.

One of the volunteers at the museum brought in bags of cherry tomatoes yesterday, hoping to give them away to the staff and his fellow volunteers.  Any one who grows cherry tomatoes knows that they can become overwhelming this time of year.  They aren't really something you freeze or can. But here's a tasty recipe from  my sister-in-law, Debbie.  It's very good and it uses cherry tomatoes!

Chicken Breast with Tomato Basil Sauce

1 pound boneless, skinless chicken breast seasoned with salt and paper. 
1/4 cup flour
4 tablespoon butter, divided
1 tablespoon olive oil
1 shallot, chopped
2 cloves of garlic smashed
2 tablespoons balsamic vinegar
3/4 cup chicken broth
18 halved grape tomatoes
1/4 cup fresh chopped basil.

Preheat oven to 200 degrees. Wash the chicken under cold water and pat it dry. Dredge in flour. In a large heavy skillet melt one tablespoon butter in the olive oil. Brown the chicken in the butter and olive oil on all sides, about 3  or 4 minutes per side over medium heat. Place the chicken in an oven proof dish in the oven.

Meanwhile saute the garlic and shallot in the skillet you just used to brown the chicken, scraping up any brown bits as you go for a minute or two to soften the shallots and garlic. Add the balsamic vinegar and the chicken broth  and the tomato halves.  Saute for a few minutes over medium heat until reduced by half. Add 3 tablespoons of butter and the fresh basil leaves. Return the chicken to the pan and simmer a few minutes longer to combine the flavors.