Chicken with Tomato Basil Sauce

Here's a different version of a recipe I posted about a year ago. I serve this recipe over pasta and like it much better than the original.  Sorry, we ate it all before I thought to take a picture.

Chicken Breasts with Tomato Basil Sauce

Serves 2

Pre-heat oven to 400 degrees

2 boneless skinless chicken breast halves

1 large shallot, diced

2 cloves garlic, smashed

All-purpose flour

Salt and paper

1 can diced tomatoes

Balsamic vinegar

Olive oil

Butter

2 teaspoons dried or 1 tablespoon fresh basil leaves

Cooked linguine, angel hair pasta or spaghetti

Dredge the chicken breasts lightly in all purpose flour that you have seasoned with salt and pepper.  Brown the breasts on both sides in a deep skillet with a couple of tablespoons of olive oil, about 3 minutes a side.  When nicely browned remove the chicken breasts and keep them warm.  In the same skillet sauté the shallot and garlic until soft.  Add the can of diced tomatoes, juice and all, a tablespoon of balsamic vinegar, the basil and a tablespoon of butter and cook over medium heat five minutes to start reducing the sauces.  Return the chicken breasts to the skillet and spoon the sauce over the breast.  Place in a 400 degree oven for 15 or 20 minutes to finish the dish.  The sauce should be thick and the chicken breasts golden. 

While the chicken is roasting, cook your pasta of choice and put together a green salad or for a healthier choice sauté some spinach, kale or Swiss chard for a green side.  Serve the chicken and sauce over the pasta. This makes a very pretty presentation. 

You can eliminate the butter but the dish will be less rich.  I’d recommend olive oil rather than vegetable oil – again for flavor.   This is a simple dish for a week night but also very showy and delicious for a dinner party. Serve without the pasta for a buffet, it is perfectly delicious on its own, just add lots of crusty bread.