1. heat the oil in a nonstick skillet. 2. sprinkle both sides of the chicken with the rosemary and salt and add to the skillet. 3. saute the chicken until browned and cooked through and remove to platter. 4. then add the shallot and garlic to the same skillet. 5. cook 2 minutes till softened, add the vinegar and stir to scrape up browned bits. 6. cook till almost evaporated. 7. stir in tomatoes and chicken broth, bring to a boil. 8. reduce heat and simmer uncovered until the tomatoes just begin to soften, abouth 3 minutes. 9. stir in basil, spoon sauce over chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
