I saw this recipe in the Dallas Morning News at least a year ago, and I've been hanging onto it since then. I should have tried it sooner!
The original recipe was for four, but I scaled it down for the two of us. It also called for this to be served over a piece of crusty bread, like an open-face sandwich. We didn't do that, but I bet it would be delicious. Enjoy!
1/2 Tbsp olive oil
2 Tbsp butter, divided use
1/2 medium onion, minced
1 Tbsp balsamic vinegar
1/3 cup chicken stock or broth
1/2 pint grape tomatoes, halved
8 basil leaves, cut into thin strips
Season the chicken breasts on both sides with salt and pepper. Dredge in flour, and shake off any excess.
Combine the oil and one tablespoon of the butter in a saute pan over medium-high heat. When the oil is hot, place the chicken in the pan, and cook, turning once, 4-5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
Add the onion and garlic to the hot pan, and saute for 1 minute. Add the vinegar to deglaze the pan, scraping all the browned bits from the bottom. Add the chicken broth and the tomatoes, and cook for 1-2 minutes, or until the sauce is reduced by half.
Remove pan from heat. Stirring constantly, add the basil, the remaining tablespoon of butter, and salt and pepper to taste. Stir until the butter is incorporated into the sauce. Place a chicken breast (on top of a piece of crusty bread, if you'd like) on a plate, and spoon the sauce over the chicken.