Sauteed Chicken With Cherry Tomatoes

A Great Chicken Dish

This dish is equally good for family or guests. I serve it with steamed rice, but my father loves it over mashed potatoes. A simple salad or vegetable on the side is nice, but not essential.

Six Servings

3 tablespoons extra-virgin olive oil

1 ½ pounds boneless, skinless chicken breasts *

4 cloves garlic, smashed and chopped coarsely

6 shallots, peeled and chopped coarsely

1 ½ pounds cherry or grape tomatoes, or 2 pints, rinsed and drained

1 ½ tablespoons dried oregano

¾ cup dry white wine

1 teaspoon salt

¼ teaspoon freshly ground black pepper

  1. Heat a 12-inch skillet, a Dutch oven, or a casserole with a lid, pour in the oil, and heat until quite hot, about 400 degrees. Line the pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 ½ to 3 minutes. Turn over and brown on the other side. Remove with tongs and continue browning the remaining pieces.
  2. Reduce the heat to medium, add the garlic and shallots and sauté until fragrant, about 15 seconds. Add the cherry tomatoes, oregano, white wine, salt and pepper to the pan and sauté, uncovered about 4 to 4 ½ minutes, shaking the pan, from time to time. Arrange the chicken in the pan, cover, and cook about 10 to 12 minutes, or until the chicken is cooked. Taste for seasoning and adjust if necessary.
  3. Scoop the chicken out onto a platter and serve with rice or over mashed potatoes.

*You can substitute boned chicken thighs for the boned breasts. Cook as directed in steps 1 and 2, then add the seared thighs and cook for about 15 to 20 minutes, or until cooked. Serve as directed.

© Copyright Nina Simonds 2008

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