Rosemary Chicken with a Tomato-Balsamic Sauce

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

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