Cooking Steps

• Season both sides of the chicken breasts with ½ teaspoon kosher salt and ½ teaspoon black pepper. In a large skillet, heat 1 tablespoon of the butter with 1 tablespoon olive oil over medium-high. Add the chicken and brown until golden on each side, about 3 minutes. Transfer the chicken to a plate.
• To the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add ½ red onion, thinly sliced, and 2 cloves pressed garlic, and cook until the onion is tender, stirring occasionally.
• Add ¼ cup balsamic vinegar, 1 tablespoon brown sugar, 2 cups cherry tomatoes, 1 ½ tablespoons fresh rosemary, and ¼ cup water or chicken broth. Cook until the tomatoes soften and the sauce reduces and thickens, stirring often, about 5 minutes.
• Add the cooked chicken back to the skillet and cook for 3-4 minutes, spooning the sauce over the cutlets, until the chicken registers 160°F. Taste for seasoning, and serve with more minced fresh rosemary if desired.