4 (~1/3 lb) skinless, boneless chicken cutlets (thin sliced)
2 teaspoons rosemary – fresh or dried (chopped or powder)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
½ medium onion – chopped
2 cloves garlic – chopped
2 tablespoons balsamic vinegar
2 cups grape tomatoes – cut in half
½ medium lemon (to squeeze for juice)
- Sprinkle chicken with ½ teaspoon rosemary, ¼ teaspoon salt, and ¼ teaspoon black pepper. Heat olive oil in non-stick large skillet over medium heat. Add chicken and cook just until browned and cooked through (approx. 3 minutes per side). Transfer chicken to platter and cover to keep warm.
- Add onions and garlic to same skillet. Cook over medium heat, stirring, until softened (about 2 minutes).
- Add balsamic vinegar, tomatoes, the remaining rosemary and salt, and squeeze in the juice from the lemon. Continue to cook on medium heat until tomatoes are softened (about 3 minutes). Put chicken back in skillet, along with any accumulated juice, and heat through.