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.
when you land enough, thaw them out 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.
Sprinkle with 1/4 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.)
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Transfer to a large serving plate and tent with foil to keep warm.
Repeat with the remaining chicken.
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.
Add broth, garlic, fennel seeds and the remaining 1/4 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
