OK, first let me apologize for this awful photo. But I absolutely had to share this recipe! It is fast, easy, and delicious! This sauce is so smooth you'll just want to drink it! Again, fast and easy, too. I served this with roasted red potatoes and artichokes, but just about any side dish would work nicely.
TOMATO CREAM CHICKEN (serves 2)
2 boneless, skinless chicken breast halves (about 4 oz each)
S&P
1 Tbsp EVOO
1 Tbsp tomato paste
1 tsp dried tarragon
1/2 cup low-sodium chicken broth
2 Tbsp Balsamic vinegar
2 Tbsp heavy cream
Salt and pepper chicken breast halves to taste. Heat olive oil in skillet and brown chicken breasts on both sides. Remove from skillet and keep warm. Add tomato paste and tarragon to skillet. Cook briefly, stirring constantly. Whisk in chicken broth and balsamic vinegar and cook until thickened. Stir in cream and reheat to simmering. Slice chicken breasts and fan out slices on dinner plates. Drizzle sliced chicken with sauce.
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