The chicken cutlets should already be thin, but if they’re not even, place them between two sheets of wax paper and pound them until they’re thin and even. Season well with salt and white pepper.

Heat oil in a large non-stick pan over medium-high heat until it shimmers, then add the chicken. Cook, turning once until cooked through and brown on the outside. This is breast, so it’s important not to let it overcook or it will dry out. Transfer to a plate and lightly tent with aluminum foil to keep it war.

Add garlic and shallots to the pan and cook, stirring frequently so they don’t brown too quickly. When they have softened, 3-4 minutes, add the tomatoes. Stir frequently until the tomatoes give up their juice and the skins start to split, then add the balsamic vinegar. Cook together until the sauce slightly thickens. Season the sauce with salt and white pepper. Reduce the heat and nestle the chicken into the sauce, gently warming until it’s heated. To serve, simply spoon the sauce over the chicken.