Balsamic and Shallot Chicken Breasts

Happy Weekend! This is our last weekend that we are spending at home until the very end of August. We will be at Raystown with friends, the beach with family and then at Bedford Springs with Tyler's work. I'm looking forward to all of our plans, but am a little sad that the day I come back means the end of the summer, as in-service days will be starting and school will be starting exactly one month from tomorrow! This summer sure is going fast!
Last night I made this new recipe from Cooking Light. We liked it a lot, it has tons of flavor and you can really taste the balsamic vinegar. Enjoy!

Balsamic and Shallot Chicken Breasts

2 chicken breast halves, cut in half and tenderized
1 tsp. pepper
1/2 tsp. salt
1 Tbsp. olive oil
1/4 cup chopped shallots
3 garlic cloves, chopped
1 chopped, seeded plum tomato
1 1/2 tsp. tomato paste
1/2 cup chicken broth
2/3 cup balsamic vinegar
1/4 cup chopped green onions

1. Sprinkle the chicken evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tsp. olive oil to pan. Add chicken and cook 3/4 of the way through. Turn chicken over and continue cooking until browned and cooked throughout. Remove from pan and cover to keep warm.

2. Return the pan to medium-high heat. Add remaining oil, shallots and garlic. Saute for 1 minute, stirring constantly. Add tomato and tomato paste; saute for 1 minute. Add broth; bring to a boil, scraping pan to loosen browned pits. Add vinegar; reduce heat to medium-low and cook 20 minute or until reduced to 2/3 cup, stirring occasionally. Add chicken back to the pan for the last 5 minute of cooking. Serve chicken and sauce with green onions.