- 2 8-oz boneless, skinless chicken breasts
- salt and pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- ¼ cup finely chopped onion
- ¾ cup grape tomatoes, quartered
- 2 tablespoons whipping cream
- ¼ cup cold butter, cut into 4-6 pieces
- 3 tablespoons Parmesan cheese
- Using a sharp knife, cut open the chicken breasts horizontally, making 4 thinner pieces. Place a piece of plastic wrap over the chicken, and use a meat mallet to even out the thickness to about ¼-inch thick. Season both sides of the chicken with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and no longer pink, 5-6 minutes, flipping once. (You may need to cook the chicken in 2 batches, depending on the size of your skillet. You don’t want to crowd the chicken so that it will brown properly.) Remove the chicken to a plate and cover with foil to keep warm.
- Add the chicken broth, onion and tomatoes to the skillet. Use a wooden spoon to scrape up the browned bits on the bottom of the skillet. Bring to a boil, then reduce the heat to medium and let it simmer until reduced to about ¼ cup, about 10 minutes.
- Pour the cream into the skillet. Start adding the butter, one piece at a time, stirring until completely melted before adding another piece. Once all of the butter is added, stir in the Parmesan cheese. Season to taste with salt and pepper.
- Serve the tomato parmesan sauce over the chicken.
Source:Taste And Tell
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