This is a nice light dish for summer. Serve with crusty french bread or risotto to soak up the sauce and a green salad on the side.
4 small skinless, boneless chicken breasts
3 tbsp. rice flour
1 tbsp. corn flour or potato flour
1/4 tsp. salt
1/4 tsp. pepper
2tbsp. olive oil
2 small shallots, minced
2 cloves garlic, minced
2 tbsp. balsamic vinegar or white wine
3/4 cup chicken broth
1 pint grape tomatoes, halved
16 large basil leaves, halved and thinly sliced
Combine the rice flour through the pepper. Dredge chicken in the flour mixture, shaking off excess. Heat olive oil in a large skillet over medium heat. Add the chicken and cook, turning once, 5 minutes on each side or until cooked through. Remove to a serving dish and keep warm.
Add the shallot and garlic to the skillet, cook for one minute or until fragrant. Add the vinegar or white wine to the pan and deglaze. Add the chicken broth and tomatoes. Simmer one or two minutes or until the sauce is slightly reduced. Add the basil and cook one minute more. Pour sauce over the chicken and serve hot.