Tomato-Garlic Poached Chicken
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Tomato-Garlic Poached Chicken

Prep: 15 minutes
Cook: 25 minutes • Serves: 4

1 tablespoon olive oil
1 pint grape tomatoes
4 garlic cloves, thinly sliced
2 tablespoons chopped fresh basil plus additional for garnish (optional)
2 cups unsalted chicken stock
1 cup Marsala wine
1-1/2 teaspoons kosher salt
4 boneless, skinless chicken breasts (about 5 ounces each)

1. In large skillet with 2-inch-high sides, heat oil over high heat. Add tomatoes; cook 3 minutes or until lightly browned, stirring occasionally. Add garlic and basil; cook 30 seconds or until fragrant, stirring frequently. Add stock, wine and salt; heat to a boil. Reduce heat to medium-low; add chicken. Cover and cook 20 minutes or until internal temperature of chicken reaches 165°; transfer chicken to cutting board.

2. Strain tomato mixture in skillet through fine-mesh strainer and reserve; discard liquid.

3. Thinly slice chicken crosswise; serve with reserved tomato mixture garnished with basil, if desired.

Approximate nutritional values per serving (1 chicken breast, 1/4 cup tomatoes and garlic):
235 Calories, 7g Fat (1g Saturated), 79mg Cholesterol,
459mg Sodium, 10g Carbohydrates, 1g Fiber, 31g Protein