Directions

Season chicken breasts on with salt and pepper, dredge in flour and shake off all excess flour. In hot saute pan, place oil and butter. Place chicken in pan and saute over medium heat 3-4 minutes. Turn over and continue cooking until cooked through (170 deg) approximately 3-4 minutes more. Remove chicken from pan and hold warm. To make a sauce: Place the minced shallot and minced garlic in hot pan over high heat; toss lightly and deglaze pan with balsamic vinegar. Using a wooden spoon scrape the pan to get all the flavor. Add chicken broth and tomatoes; reduce this in half (1-2 minutes) and remove from heat. Add basil, butter, salt and pepper, stir to melt butter and combine. Season to taste. Pour over chicken breasts on plate.