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Sauteed Chicken With Cherry Tomatoes

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Ingredients

Adjust Servings:
3 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts or boneless, skinless thighs
4 garlic cloves, peeled, smashed with flat side of a knife, and chopped coarsely
6 shallots, peeled and chopped coarsely
3/4 lb cherry tomatoes 1 pints or 3/4 lb grape tomatoes, rinsed and drained 1 pints
1 1/2 tablespoons dried oregano
3/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Nutritional information

243
Calories
88 g
Calories From Fat
9.9 g
Total Fat
1.6 g
Saturated Fat
72.6 mg
Cholesterol
526.6 mg
Sodium
7.6 g
Carbs
1.1 g
Dietary Fiber
1.8 g
Sugars
25.3 g
Protein
230 g
Serving Size

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Sauteed Chicken With Cherry Tomatoes

Features:
    Cuisine:

    Made a few slight changes and this was really good! Cooked the shallots in butter and when they just started to brown, added the tomatoes to get a little color on them. After reducing the wine, added 1 teaspoon of chicken Better Than Bouillon dissolved in one cup of wateromitting the salt in the recipe. Added fresh spinach the very end, cooked jut enough to wilt. Teenagers approved!

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Sauteed Chicken With Cherry Tomatoes, 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., Made a few slight changes and this was really good! Cooked the shallots in butter and when they just started to brown, added the tomatoes to get a little color on them. After reducing the wine, added 1 teaspoon of chicken Better Than Bouillon dissolved in one cup of wateromitting the salt in the recipe. Added fresh spinach the very end, cooked jut enough to wilt. Teenagers approved!, Easy to make and a big hit with the family! Will make again. I did use chicken broth instead of wine, but still had a good flavor.


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    Steps

    1
    Done

    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.

    2
    Done

    Reduce 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.

    3
    Done

    Scoop Chicken Out Onto a Platter and Serve With Rice or Over Mashed Potatoes.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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