- 2, boneless skinless chicken breasts – each about 5 ounces
- il Fustino Arbequina EVOO
- kosher salt
- 3, medium tomatoes – peeled, cored and diced
- 1, shallot
- il Fustino Aged Balsamic
- 1, lemon
- Pomegranate Pickled Onions – to serve
Cover each chicken breast in plastic wrap and pound out the meat lightly, until it has an even thickness throughout. Season with salt.
Heat enough EVOO in a saute pan to coat the bottom of the pan with a layer that is about 1/8 inch deep.
Heat over high heat.
Once oil is heated as chicken to pan and turn down the heat to medium high. Cook about 4 minutes each side until each side is browned.
For the sauce: Place the tomatoes and minced shallots in a small bowl, pour about 1/3 cup of EVOO over the top to soak the tomatoes. Sprinkle with salt. Add a drop of balsamic and the juice of half a lemon.
Stir gently to mix.
Serve chicken topped with the tomato sauce, a side of our pickled onions and a side salad.