Rosemary Chicken with Fresh Tomato Balsamic Sauce


2 tsp. fresh rosemary, divided
4 (4-ounce) thin, skinless chicken cutlets
Salt and pepper to taste
2 tsp. olive oil
2 thinly sliced shallots
2 minced garlic cloves
2 Tbsp. balsamic vinegar
2 cups halved grape tomatoes
1/4 cup chicken broth
2 tsp. drained capers
1 Tbsp. lemon zest

Chop rosemary and reserve 1 1/2 tsp. Sprinkle the chicken cutlets with remaining 1/2 tsp. rosemary, salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add chicken and cook just until browned and cooked through, 2 to 3 minutes per side. Transfer chicken to a platter and keep warm.

Add shallots and garlic cloves to same skillet and cook over medium heat until softened, about 2 minutes. Add 2 Tbsp. balsamic vinegar and cook, stirring with a wooden spoon and scraping up any browned bits from bottom of pan, until vinegar evaporates. 

Stir in grape tomatoes, chicken broth, capers, lemon zest and remaining 1 1/2 tsp. rosemary. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulated juices to skillet; heat through and serve.

4 servings – 182 Calories, 22 g protein, 6 g carbs, 9 g fat

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