|4 boneless chicken breasts||1 shallot, minced|
|Salt & freshly ground pepper||2 cloves garlic, minced|
|1/4 cup flour||2 Tbsp balsamic vinegar|
|1 Tbsp olive oil||3/4 cup chicken broth|
|3 Tbsp unsalted butter||16 grape tomatoes, halved|
| (at room temperature)||1/4 cup fresh basil, thinly sliced|
Season the chicken breast on both sides with salt and pepper. Dredge in the flour and shake off any excess.
Combine the oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 5 - minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
Add the shaallot and garlic to the hot pan. Saute for 1 minute, then add the viegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 tablespoons butter, and salt and pepper to taaste. stir until the butter is incorporated into the sauce.
Place the chicken breast on a serving platter and pour the sauce over. Serve at once.