Sauteed Chicken With Tomato, Thyme & White Wine Vinegar - cooking recipe

Ingredients

4 boneless skinless chicken breasts (6 to 8 ounces each)
table salt
ground black pepper
vegetable oil
Sauce
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
2 teaspoons tomato paste
1 cup low sodium chicken broth
3 tablespoons white wine vinegar
1 1/2 teaspoons light brown sugar
6 sprigs fresh thyme
2 tablespoons unsalted butter
table salt
ground black pepper

Preparation

Adjust oven rack to middle position; heat oven to 200 degrees.
Slice each chicken breast in half to form thin cutlets (easier if frozen for 10-15 minutes).
Season both sides of each cutlet with salt and pepper.
Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes.
Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds.
Transfer to large heatproof plate.
Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
Remove skillet from burner. Add 2 teaspoons oil, shallot, and tomato paste to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
Set skillet over medium-high heat and add chicken broth, vinegar, light brown sugar, and thyme; bring to simmer, scraping pan bottom to loosen browned bits.
Simmer until reduced to 1/2 cup, 6 to 7 minutes.
Remove from heat. Whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.