Sauteed Chicken with Cherry Tomatoes
Introduction
A flavorful chicken recipe.
Ingredients
3 tbsp extra virgin olive oil
1-1/2 lbs boneless, skinless chicken breasts
4 cloves garlic, chopped
6 tbsp shallots, chopped
3 cups cherry tomatoes
1-1/2 tbsp ground oregano
6 fl oz white wine
1 tsp salt
1 tsp ground black pepper
1-1/2 lbs boneless, skinless chicken breasts
4 cloves garlic, chopped
6 tbsp shallots, chopped
3 cups cherry tomatoes
1-1/2 tbsp ground oregano
6 fl oz white wine
1 tsp salt
1 tsp ground black pepper
Directions
Heat 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.
Reduce heat to medium, put garlic and shallots in pan, and saute' until fragrant, about 15 seconds.
Add cherry tomatoes, oregano, white wine, salt and pepper and saute', uncovered, about 4 to 4-1/2 minutes, shaking pan from time to time.
Return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done.
Taste for seasoning and adjust if necessary. Scoop chicken out onto platter and serve with rice or over mashed potatoes.
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.
Reduce heat to medium, put garlic and shallots in pan, and saute' until fragrant, about 15 seconds.
Add cherry tomatoes, oregano, white wine, salt and pepper and saute', uncovered, about 4 to 4-1/2 minutes, shaking pan from time to time.
Return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done.
Taste for seasoning and adjust if necessary. Scoop chicken out onto platter and serve with rice or over mashed potatoes.
Number of Servings: 6
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