Sauteed Chicken With Tomato, Thyme & Wine Vinegar

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts (6 to 8 ounces each)
• table salt
• ground black pepper
• vegetable oil
• 2 teaspoons vegetable oil
• 1 medium shallot, minced (about 3 tablespoons)
• 2 teaspoons tomato paste
• 1 cup low sodium chicken broth
• 3 tablespoons wine vinegar
• 1 1/2 teaspoons light brown sugar
• 6 sprigs fresh thyme
• 2 tablespoons unsalted butter
• table salt
• ground black pepper

Recipe

• 1 adjust oven rack to middle position; heat oven to 200 degrees.
• 2 slice each chicken breast in half to form thin cutlets (easier if frozen for 10-15 minutes).
• 3 season both sides of each cutlet with salt and pepper.
• 4 heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes.
• 5 flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds.
• 6 transfer to large heatproof plate.
• 7 add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. cover plate loosely with foil and transfer to oven to keep warm while making sauce.
• 8 remove skillet from burner. add 2 teaspoons oil, shallot, and tomato paste to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
• 9 set skillet over medium-high heat and add chicken broth, vinegar, light brown sugar, and thyme; bring to simmer, scraping pan bottom to loosen browned bits.
• 10 simmer until reduced to 1/2 cup, 6 to 7 minutes.
• 11 remove from heat. whisk in butter 1 tablespoon at a time. adjust seasonings with salt and pepper; serve immediately with cutlets.