“A fancy summer evening in Italy — in 20 minutes, faster than you can set the table.”
1Ingredients
2Instructions
Season chicken cutlets with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and cooked through. Remove to a plate.
In the same skillet, add cherry tomatoes and garlic. Cook 2–3 minutes until tomatoes begin to blister and pop.
Pour in balsamic vinegar and honey. Let it bubble and reduce 2 minutes until it becomes a slightly thick glaze.
Return chicken to the pan, turning to coat entirely in the balsamic glaze.
Remove from heat, scatter fresh basil over the top, and serve immediately.
Buying thin-sliced cutlets or slicing thick breasts in half horizontally cuts your cooking time in half.
