1 tablespoon olive oil, divided
4 boneless skinless chicken breasts
6 cloves of garlic, peeled and halved
4 shallots, peeled and halved
2/3 cup dry red wine or chicken broth
1/2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon dried rosemary
1/8 teaspoon black pepper

In a large skillet, heat 2 tablespoons of oil over medium heat. Add chicken to skillet; cook, turning once, about 6 minutes. Place chicken on plate and cover with foil to keep warm.

Reduce heat to low. Add remaining oil to skillet. Add garlic and shallots. Cook, stirring, until vegetables are crisp-tender, about 4 minutes.

Add wine, broth, tomato paste, rosemary, and pepper. Increase heat to medium. Bring to a boil.

Return chicken to skillet. Reduce heat to low; simmer, covered until no longer pink, about 25 minutes. Serve immediately.

Serves 4