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Chicken Breast with Cherry Tomatoes

Close up of 6 browned chicken cutlets over a fresh cherry tomato sauce in a skillet. Top view.
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EatSimpleFood.com

This easy pan fried chicken breast recipe is cooked with cherry tomatoes, butter, shallots, garlic, white wine, and herbs. It's fast, vibrant, simple, and fresh.

Ingredients

  • 3 chicken breasts, butterflied (or 6 chicken cutlet)
  • ¼ cup olive oil, divided
  • 1 medium shallot, diced
  • 2 medium garlic cloves, minced
  • 2 cups (16 oz) cherry tomatoes, halved
  • ¼ cup white wine
  • ½ tsp salt
  • pinch pepper
  • ¼ cup (4 Tbsp) unsalted butter, cubed
  • 2 Tbsp herbs, chopped (basil, parsley, oregano, thyme, or rosemary)
  • crushed red pepper flakes, optional as garnish for heat

Instructions

Pan Fry the Chicken:

  • Bring a nonstick 12" skillet to medium high heat and add enough olive oil to lightly coat the bottom of the pan.
  • Pan fry the chicken on one side for ~ 3 minutes or until browned. 
  • Flip and cook the other side for ~ 2 ½ minutes or until browned, cooked through, and / or internal temperature of chicken reaches 165F.
  • Remove chicken from pan and set aside.

Make the cherry tomato sauce:

  • In the pan that you cooked the chicken in (don't rinse it out!) add 2 Tbsp of the olive oil and the shallots and cook ~ 1-2 minutes or until translucent.
  • Add garlic and cook ~ 1 minute or until fragrant.  Add a touch more olive oil if needed.
  • Add cherry tomatoes, wine, salt, and pepper and cook for ~10 minutes or until liquid is nearly evaporated.
  • Remove from heat and stir in remaining olive oil and butter.
  • Serve tomatoes and sauce over or under pan fried chicken. 
  • Add salt to taste.  Garnish with red pepper flakes if you like some heat.  Happy eating!  Beckie

Notes

  • 3 chicken breasts is about 1 ½ pounds. I can not eat half a pound of chicken and this amount generally gives us 4 servings (6 oz of chicken for each serving). This amount of chicken (6 pieces) generally fit into a 12" skillet perfectly.  Buy 6 chicken cutlets if you don't want to butterfly the breasts.
  • Don't have shallots? Use onions instead.
  • This dish is versatile. Use the tomato butter sauce on fish, tempeh, tofu, or quorn.
  • Like chicken thighs (dark meat) better? This recipe works with thighs as well but you will have to cook the thighs ~ 7-10 minutes longer.
  • Pair this with a nice salad or over a delicate pasta like orzo or angel hair.

Find it online: https://eatsimplefood.com/pan-fried-chicken-with-buttery-tomatoes/