LEMON & GARLIC CHICKEN WITH CHERRY TOMATOES
Another NYT recipe, great for a weeknight!
Ingredients
Two tablespoons extra-virgin olive oil
Three tablespoons lemon juice
Two cloves of garlic, minced
1 teaspoon chopped fresh rosemary
Salt and pepper to taste
Two boneless, skinless chicken breasts (You will pound these to thin or you can just buy ones already thinly sliced)
¼ cup dry white wine
2 cups of cherry tomatoes
Pinch of sugar
Two tablespoons or more of all-purpose flour
Two tablespoons of neutral oil like grapeseed or canola
¼ cup grated Parmesan for serving, optional
Prep
Mix the olive oil, lemon juice, garlic, rosemary, salt and pepper into a large bowl.
Cut the chicken breasts into two or three pieces then place in the bowl and mix well.
Refrigerate for 30 minutes.
After removing the chicken from the fridge, take out of the marinade and pat dry with a paper towel.
Put each piece between two pieces of plastic wrap and pound lightly until they are about ¼ inch thick (If not buying thin sliced breasts)
Season the chicken with salt and pepper on one side then dredge all sides of the chicken with flour. Shake off excess.
Turn the oven on low. (You'll keep the chicken warm after cooking while preparing the tomatoes)
Heat a wide, heavy skillet over high (cast iron works well here) then add the oil.
When the oil is hot, place the chicken pieces in the pan but make sure not to crowd them. Cook in batches if needed.
Cook each side until browned, about 2 minutes per side.
Put the cooked chicken on a baking sheet and place in the oven to keep warm.
Pour off any excess fat then turn down the heat to medium and add the white wine to deglaze the pan.
Add the cherry tomatoes and cook, stirring often until they begin to shrink and burst.
Add sugar, salt and pepper and cook for an additional 5 minutes until the tomatoes begin to collapse.
Remove the chicken from the oven the serve with the tomatoes on top and parmesan cheese, if desired.