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Sauteed Chicken With Cherry Tomatoes

5.0(15)

Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.

by Stephanie Y.·published 2006-08-25

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Chicken Breast

Servings

6 serving(s)

Total time

40 min

prep 10 min

Calories / serving

243 kcal

Ingredients (9)

serves

3 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 1/2 lbs boneless skinless chicken breasts (or boneless, skinless thighs)chicken
4 garlic cloves, peeled, smashed with flat side of a knife, and chopped coarselygarlic
6 shallots, peeled and chopped coarselyshallot
3/4 lb cherry tomatoes (1 pints) or 3/4 lb grape tomatoes, rinsed and drained (1 pints)tomato
1 1/2 tablespoons dried oreganooregano
3/4 cup dry white winewhite-wine
1 teaspoon saltsalt
1/4 teaspoon fresh ground black pepperpepper

Instructions (3 steps)

01Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
02Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.

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Rich recipe — supports nutrition-aware planning.