Lemon and Garlic Chicken With Cherry Tomatoes

Lemon and Garlic Chicken With Cherry Tomatoes

Ingredients for lemon and garlic chicken with cherry tomatoes:

  • Three tablespoons of fresh lemon juice and two teaspoons of extra virgin olive oil
  • two cloves of garlic, chopped or pureed
  • 1 teaspoon of freshly chopped rosemary
  • To taste, add salt and freshly ground pepper.
  • Two skinless, boneless chicken breasts, often weighing 8 to 10 ounces
  • half a cup of dry white wine
  • Half a pound of cherry tomatoes, two heaped glasses, and a pinch of sugar
  • Two tablespoons of all-purpose flour or a gluten-free flour, like corn or rice flour,
  • Two teaspoons of canola, sunflower, or grape seed oil
  • 1 tablespoon finely chopped parsley, flat-leaf
  • Grate ¼ cup of fresh Parmesan cheese (optional)

Step 1:

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.

Step 2:

Take the chicken out of the marinade and use paper towels to pat dry; throw away the marinade. Lay out two plastic wrap sheets (or one large sheet if you have extra-wide wrap) slightly overlapped on your work area to create a single wide sheet, then lightly mist with olive oil. After positioning a chicken piece in the center of the plastic sheet, lightly coat it with oil. Put another thick layer of plastic wrap over the chicken. Using the flat side of a meat tenderizer,

Step 3

Just one side of the pounded chicken breasts should have salt and pepper applied. Gently dust the breasts with flour, then tap to remove any extra. Set the oven to low.

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Step 4:

 Add oil to large, heavy skillet and heat it over high heat. Once the oil is heated, add one or two chicken pieces to the pan, or as many as will fit without packing it in. Cook for 1½ minutes, or until some browning occurs on the bottom. After roughly 15 seconds, flip over and brown the other side. (Avoid overcooking to avoid dry chicken.) Transfer to baking sheet or dish, then reheat in the oven. Pour out some of the fat into bowl or jar if there’s more than one tablespoon left in the pan.

Step 5:

Reduce burner temperature to medium-high. To reglaze, add the wine to the pan and whisk with wooden spoon. When the cherry tomatoes start to shrivel and pop, add them and simmer, turning frequently or tossing in the pan. After adding sugar, salt, and pepper to taste, simmer the tomatoes for another five to ten minutes while tossing them about and stirring frequently, until the tomatoes have collapsed but are still whole. Place tomatoes on top of the chicken breasts, garnish with parsley and, if desired, Parmesan cheese, and proceed to serve.


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