Sauteed Chicken with Cherry Tomatoes
- Number of Servings: 6
Ingredients
3 tbsp extra virgin olive oil1-1/2 lbs boneless, skinless chicken breasts4 cloves garlic, chopped6 tbsp shallots, chopped3 cups cherry tomatoes1-1/2 tbsp ground oregano6 fl oz white wine1 tsp salt1 tsp ground black pepper
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.
Nutritional Info Amount Per Serving
- Calories: 247.5
- Total Fat: 10.4 g
- Cholesterol: 70.2 mg
- Sodium: 466.0 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.4 g
- Protein: 26.9 g
Member Reviews
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HERCKLE
I just made this tonight. I doubled the recipe, so we would have leftovers, and when I added twice the oregano called for, I had my doubts. But man, oh man, was it good! I made it with Near East Whole Grain Wheat Couscous (Roasted Garlic and Olive Oil flavor) and steamed broccoli. Terrific!! - 6/25/07