Fancy Spring Chicken with Tomatoes & Basil

Being a "grown-up" is hard. Sometimes, even as we appear to have mastered the art of the day job, the social life, the "grown-up" apartment, there are days it's just easier to stay at home and surround yourself with quiet comfort and perhaps something luxurious with which to coax the taste buds into submission. It's days like these, I find myself baking focaccia bread, stirring up a new soup, or reveling in a freshly stocked Sunday kitchen. And after all is put away and the last dish is clean, perhaps steaming over a cup of vanilla spice tea leftover from the winter months. This, some might argue, is also the magic of being a "grown-up." 


Let me share with you a meal from one such night. Perfect, simple, healthful, this supper is all about love. 

Chicken with Tomatoes & Basil
(Adapted from Eat Well)


Note: This meal is best eaten fresh. Make only as much as you plan to eat. 


2-4 chicken breasts, halved (depending on how many people you're feeding)
1/4 c. minced shallots
1 clove garlic, minced
1 package grape tomatoes, halved
olive oil
salt
pepper
3 tbs. balsamic vinegar
1/2 c. fresh torn basil leaves


Sprinkle chicken with salt and pepper on both sides. Heat olive oil over medium heat in a large skillet or frying pan. Cook chicken about 4 minutes on each side or until cooked through and browned on both sides. Cover with foil and set aside.


In the same pan, saute your shallots and garlic, stirring frequently, until fragrant and softened (about 2-3 minutes). Add tomatoes and vinegar and stir until tomatoes begin to split (about 2-3 minutes). Turn off heat. Stir in basil, salt and pepper to taste, and add chicken back into the mix. Serve and enjoy.