This is a Weight Watcher’s chicken recipe using fresh tomatoes and one of my favorite herbs, rosemary. Normally, rosemary does not overwinter in Michigan, but when I put it right next to the south side of my home it is has come back for 2 years now. So, no more digging it up and bringing it inside as I have found a place it likes and is protected during the cold winter months.
Rosemary Chicken with a Tomato-Balsamic Sauce
- 4 (1/4 lb.) thin sliced skinless boneless chicket breasts
- 2 tsp. rosemary, chopped
- salt to taste
- 2 tsp. olive oil
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp. balsamic vinegar
- 2 cups red or yellow cherry tomatoes, cut in half or use any fresh tomatoes, chopped
- 1/2 cup reduced-sodium chicken broth
- 2 tsp. capers, rinsed, drained and minced
- 1 tbsp. lemon zest
Sprinkle the chicken with 1/2 tsp. rosemary and a little salt. Heat the oil in a large non-stick skillet and cook the chicken just until browned, 3-4 minutes per side. Remove and keep warm.
Add shallots and garlic to the skillet and cook, stirring, until softened, about 2-3 minutes. Add the vinegar, scrape up any browned bits and cook until the vinegar is evaporated. Stir in tomatoes, broth, capers, lemon zest, 1-1/2 tsp. rosemary and salt to taste. Cook, stirring frequently until the tomatoes are softened, about 3-5 minutes.
Return chicken and any juices to the skillet and heat through. Very nice flavor…
Serves 4 with 4 points per chicken piece and 1/3 cup sauce
Recipe by cookingwithauntjuju.com