October 23, 2016
Dinner, Main Dish, Poultry,
Chicken, Fruit, Tomato, Southern, Quick Meals, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Canned Tomatoes, Make it from scratch, Boneless Pieces, Spicy more
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"A recipe that cooks up quickly using thin chicken breasts topped with a hot tomato vinaigrette. You can save time by purchasing the thinly sliced chicken cutlets instead of flattening chicken breasts by pounding them."
Heat oil in a skillet over medium heat. Add garlic, basil, and pepper; cook 1 minute, stirring constantly. Add tomatoes, rind, and sugar. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
Remove from heat; stir in salt, parsley, and vinegar. Remove lemon rind.
If you purchased whole boneless, skinless chicken breast halves, place the chicken between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Place butter and oil in a large skillet over medium heat. Swirl to coat. Cook the chicken in butter in oil for 3 minutes on each side, or until the chicken is done. Remove chicken to a serving platter, and keep warm.
Add tomato vinaigrette to the skillet, cook, stirring constantly, 2 minutes or until thoroughly heated.
Pour over the chicken, and sprinkle with parsley. Serve immediately.
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