Lemon and Garlic Chicken with Cherry Tomatoes
This is a summery dish you can make any time of year since decent cherry tomatoes are available in the markets all year long. Boneless chicken breasts are marinated in lemon juice, olive oil, garlic and rosemary before pounding them. This makes them very flavorful, and a great savory contrast to the sweet tomato topping.
Ingredients
- 2tablespoons extra-virgin olive oil
- 3tablespoons fresh lemon juice
- 2garlic cloves, minced or pureed
- 1teaspoon chopped fresh rosemary
- Salt and freshly ground pepper to taste
- 2boneless skinless chicken breasts (most weight 8 to 10 ounces)
- 1/4cup dry white wine
- 2heaped cups cherry tomatoes, – about 3/4 pound
- Pinch of sugar
- 2tablespoons all-purpose flour or a gluten- free flour such as rice flour or corn flour
- 2tablespoons grapeseed, sunflower or canola oil
- 1tablespoon chopped flat-leaf parsley
- 1/4cup freshly grated Parmesan (optional)
Directions
Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.
Notes
Advance preparation: The chicken breasts can be pounded several hours ahead – but don’t marinate them until shortly before cooking – and kept between pieces of plastic in the refrigerator.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 20 gramsCalories: 375Saturated Fat: 4 gramsUnsaturated Fat: 14 gramsSodium: 654 milligramsSugar: 3 gramsFiber: 2 gramsCarbohydrate: 10 gramsProtein: 35 grams