WW Chicken with Fresh Tomato-Balsamic Sauce

  4 servings   Freestyle 4 SP
4 (1/4 lb) thin- sliced skinless boneless chicken cutlets
2 t chopped fresh rosemary
½ tsp salt
¼ tsp black pepper
2 tsp olive oil
2 shallots, thinly sliced
2 garlic cloves, minced
2 TBSP balsamic vinegar
2 c red/yellow cherry tomatoes, halved
2 tsp drained capers
1 TBSP grated lemon zest
1. Sprinkle chicken with ½ tsp rosemary, 1/4 tsp salt, and pepper. Heat oil in large skillet over med-high heat. Add chicken and cook until just browned and cooked through, 2-3 minutes per side. Transfer chicken to platter and keep warm.
2. Add shallots and garlic to same skillet; cook over med. Heat, stirring, until softened, about 2 minutes. Add vinegar; cook, stirring with wooden spoon and scraping up any browned bits from bottom of pan, until vinegar evaporates.
3. Stir in tomatoes, broth, capers, zest, remaining 1 ½ tsp rosemary, and remaining ¼ tsp salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulated juices to skillet; heat through.