Chicken with Fresh Tomato-Fig Balsamic Sauce

Adapted from the WW Freestyle Cookbook.

Ingredients

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 tsp chopped fresh rosemary, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• 2 tsp olive oil
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 2 cups red or yellow cherry tomatoes (or a mix), halved
• ¼ cup low-sodium chicken broth
• 2 tsp capers
• 1 Tbsp grated lemon zest
• 2 Tbsp Sue’s Fig Balsamic Glaze, plus more for drizzling
• ¼ cup pitted Kalamata olives, halved

Directions

1. Sprinkle the chicken with ½ tsp of the rosemary, ¼ tsp of the salt, and the pepper. Heat the oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, 2 to 3 minutes per side. Move it to a platter and keep warm.
2. In the same skillet, cook the shallots and garlic over medium heat, stirring, until softened, about 2 minutes.
3. Stir in the tomatoes, broth, capers, lemon zest, and the rest of the rosemary and salt. Cook, stirring, until the tomatoes soften, 2 to 3 minutes. Add the Fig Glaze and stir for 1 more minute.
4. Return the chicken and its juices to the skillet and heat through. Top with the olives and drizzle with more Fig Glaze if you like.