-Olive Oil -Red Wine Vinegar -Garlic -Basil -Salt
-Black Pepper -Chicken Breast -Chicken Broth -Tomato Paste -Sugar
Make the marinade first. In a small bowl, combine olive oil, red wine vinegar, minced garlic, dried basil, salt, and freshly cracked pepper.
Use a sharp knife to fillet two boneless, skinless chicken breasts into two thinner pieces each.
Place the chicken pieces in a shallow dish and pour the marinade over top. Flip the chicken a couple of times to make sure it’s all coated. Marinate the chicken for 30 minutes, or up to one day (refrigerated).
Heat a large skillet over medium. Once hot, transfer the chicken to the skillet and cook for about five minutes on each side, or until browned and cooked through. Transfer the cooked chicken to a clean plate.
Add chicken broth, tomato paste, the remaining dried basil, and sugar to the skillet. Use a whisk to combine the ingredients and dissolve any browned bits off the bottom of the skillet.
Simmer the sauce over medium for about five minutes or until it has slightly thickened.
Return the chicken to the skillet and spoon the sauce over top.