In a skillet over medium-high heat, heat olive oil. Cook the chicken cutlets on both sides until cooked through. This takes about 4-5 minutes per side. Remove the chicken onto a plate, set aside and keep warm.
Add garlic to the center of the pan, sauté for 30 seconds, then deglaze the pan with chicken stock, wine, or water. Add the balsamic vinegar and cherry tomatoes. Cook and allow the sauce to reduce and the cherry tomatoes to soften, for about 5 minutes.