Chicken with Rustic Basalmic Tomato Sauce

This is a recipe that my daughter and I can't get enough of.  It's great in the summer but  actually works well all year round because roma tomatoes are always available.  When I make it in non-summer months I add a 1/4 teaspoon sugar to help those tomatoes along.  This recipe started out as a weight watchers recipe.  I've tweaked it significantly, but not in a way that makes it less healthy.  I consider the sauce rustic.  To me that means, hallelujah, I don't have to peel or seed the tomatoes.  I like it this way.  If such thing bother you, then by all means, peel and seed away!  Enjoy!

4 teaspoons olive oil-divided
4-5 skinless boneless chicken breast
2 tablespoon fresh rosemary-chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shallots-chopped
3 tablespoons  garlic-minced
1/4 cup basalmic vinegar
6 plum tomatoes-diced
1/4 cup chicken broth( I dissolve 1/2 Knorr bouillon in 1/4 water )
1/4 teaspoon sugar-only if needed
1/4 cup fresh basil-chopped

Directions:

1. Heat 2 teaspoons oil in a large saute pan.  Sprinkle both sides of chicken with salt, pepper and rosemary.  Add to skillet and brown on both sides.  Transfer the chicken to a platter.

2. Add 2 teaspoons oil to the saute pan.  Add shallots saute about 6 minutes until soft and lightly browned.  Lower heat and add garlic.  Cook about two minutes, stirring often.  Add the vinegar, stirring to scrape up the brown bits and cook until the vinegar is almost evaporated.  Stir in the tomatoes, chicken broth and sugar if needed; bring to a boil.  Reduce heat and simmer for 15 minutes.  Add chicken back to pan and toss in the sauce.  Continue cooking until the chicken is cooked through.  Season to taste with salt and pepper.  Stir in basil.  Enjoy!