One Pan Chicken with Garlic Balsamic Tomatoes
All you need is 6 ingredients, 1 skillet, and 30 minutes to make this one pan chicken topped with sautéed grape tomatoes, garlic, and balsamic vinegar (240 calories or 3 WW points).
Ingredients
1 pound boneless, skinless chicken breast cutlets (or boneless, skinless breasts that have been pounded thin)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 teaspoons extra-virgin olive oil, divided
2 garlic cloves, minced
1 pint cherry or grape tomatoes
⅓ cup balsamic vinegar
⅓ cup packed fresh basil, finely chopped
Parmesan cheese, for serving (optional)
Instructions
Season the chicken cutlets on both sides with the salt and pepper.
In a large frying pan, heat 2 teaspoons of the olive oil over medium-high heat. Add half of the chicken cutlets and cook, undisturbed, until golden brown on one side, about 3 minutes. Flip the cutlets and cook for 3 more minutes. Transfer to a plate and cover to keep warm. Add 2 more teaspoons of the olive oil to the now-empty pan and cook the remaining cutlets. Transfer them to the plate.
next instruction : www.andiemitchell.com
Ingredients
1 pound boneless, skinless chicken breast cutlets (or boneless, skinless breasts that have been pounded thin)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 teaspoons extra-virgin olive oil, divided
2 garlic cloves, minced
1 pint cherry or grape tomatoes
⅓ cup balsamic vinegar
⅓ cup packed fresh basil, finely chopped
Parmesan cheese, for serving (optional)
Instructions
Season the chicken cutlets on both sides with the salt and pepper.
In a large frying pan, heat 2 teaspoons of the olive oil over medium-high heat. Add half of the chicken cutlets and cook, undisturbed, until golden brown on one side, about 3 minutes. Flip the cutlets and cook for 3 more minutes. Transfer to a plate and cover to keep warm. Add 2 more teaspoons of the olive oil to the now-empty pan and cook the remaining cutlets. Transfer them to the plate.
next instruction : www.andiemitchell.com