Ingredients:

1 lb of boneless, skinless, thin sliced chicken cutlets

1 pint of grape tomatoes, washed

1 small sweet yellow onion, small diced

1/4 cup Olive Lucy Sicilian Lemon White Balsamic Vinegar

1/8-1/4 cup Olive Lucy Basil Olive Oil

Juice from ¼ of a fresh lemon

1 tsp kosher salt

Spring of fresh basil

 

Directions:

Slice the chicken cutlets into thin strips about 1/2” thick 2” long and place in either a gallon zip lock bag or large bowl. In medium bowl, pour the Balsamic Vinegar and whisk in about 1/8 of a cup of the Basil Olive Oil until it is emulsified. Pour over the chicken and let sit for 20-30 minutes.

Heat a large skillet over medium heat with a table spoon of the Basil Olive Oil. Add the onion and sauté until soft then add tomatoes and cook until they start to split. Remove from heat and set aside in a bowl. Return the skillet to the stove and add chicken. Reserve the marinade. Cook chicken for about 15 minutes. Then add in the onions and tomatoes with the remaining marinade. Let cook over medium low heat while moving to avoid burning for another 5-10 minutes until you start to see the chicken brown a little from the balsamic vinegar.

Remove from heat and add a squeeze of fresh lemon juice and finish with sprinkle of kosher salt and sprig of fresh basil.

 

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