Ingredients for Sauteed Chicken With Cherry Tomatoes
- Extra Virgin Olive Oil
- Boneless Skinless Chicken Breasts
- Garlic Cloves
- 1/2 cup shallots, thinly sliced
- 1 pint cherry tomatoes, halved
- Dried Oregano
- Dry White Wine
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
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How to Make Sauteed Chicken With Cherry Tomatoes
- Heat 2 tablespoons of olive oil in a 12-inch skillet, Dutch oven, or oven-safe casserole dish with a lid over medium-high heat.
- Add chicken pieces in a single layer and sear for 2-3 minutes per side, until golden brown. Remove chicken from pan and set aside.
- Reduce heat to medium. Add minced garlic and sliced shallots to the pan and sauté for about 15 seconds, until fragrant.
- Stir in oregano, white wine, salt, and pepper. Cook, uncovered, for 4-4.5 minutes, shaking the pan occasionally, until the wine reduces slightly.
- Add halved cherry tomatoes to the pan. Return the chicken to the pan.
- Cover the pan and cook for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Taste and adjust seasoning as needed.
- Serve the chicken immediately over rice or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
8g
Carbs
2g
