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Chicken with Tomato-Balsamic Pan Sauce

  • 35 m
  • 35 m
Julia Clancy
“Fennel seeds give this tomato and balsamic sauce an extra kick, but if you don't have them on hand, try using cumin or coriander seeds, or 1 teaspoon of a ground herb or spice. Serve this easy chicken breast recipe with whole-wheat spaghetti or crusty bread to sop up the sauce. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use.”


    • 2 8-ounce boneless, skinless chicken breasts
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • ¼ cup white whole-wheat flour
    • 3 tablespoons extra-virgin olive oil, divided
    • ½ cup halved cherry tomatoes
    • 2 tablespoons sliced shallot
    • ¼ cup balsamic vinegar
    • 1 cup low-sodium chicken broth
    • 1 tablespoon minced garlic
    • 1 tablespoon fennel seeds, toasted and lightly crushed
    • 1 tablespoon butter


  • 1 Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about ¼ inch. Sprinkle with ¼ teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
  • 2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
  • 3 Add the remaining 1 tablespoon oil, tomatoes and shallot to the pan. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add vinegar; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the vinegar is reduced by about half, about 45 seconds. Add broth, garlic, fennel seeds and the remaining ¼ teaspoon salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.
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