Sauteed Chicken With Tomato, Thyme & White Wine Vinegar

“From Cook's Illustrated. Quick and easy to prepare. I like to top with chopped fresh Roma tomatoes.”

Ingredients Nutrition


  1. Adjust oven rack to middle position; heat oven to 200 degrees.
  2. Slice each chicken breast in half to form thin cutlets (easier if frozen for 10-15 minutes).
  3. Season both sides of each cutlet with salt and pepper.
  4. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes.
  5. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds.
  6. Transfer to large heatproof plate.
  7. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
  8. Remove skillet from burner. Add 2 teaspoons oil, shallot, and tomato paste to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
  9. Set skillet over medium-high heat and add chicken broth, vinegar, light brown sugar, and thyme; bring to simmer, scraping pan bottom to loosen browned bits.
  10. Simmer until reduced to 1/2 cup, 6 to 7 minutes.
  11. Remove from heat. Whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.

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