Ingredients:
1 tablespoon olive oil, divided
1 1/2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon grated fresh lemon rind ( Zest)
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless chicken breast halves ( 4-ounces each)
1/3 cup dry white wine or 1/3 cup reduced-sodium chicken broth
1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves, crumbled
1/2 diced peeled tomato fresh tomatoes
Directions:
Whisk 1 1/2 teaspoon olive oil, vingar, garlic, lemon rind, salt, and pepper in medium bowl; Add chicken and let stand 10 minutes, drain, reserving marinade.
Cook chicken in remaining 1& 1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning; add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered 10 minutes, add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.