Pan-Cooked Chicken With Tomatoes And Shallots

Name: Pan-Cooked Chicken With Tomatoes And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAUTEED TOMATOES AND SHALLOTS; 1 tablespoon olive oil; 2 large shallots, thinly sliced; 1 pint cherry tomatoes; 1/8 teaspoon salt (to taste); 1/8 teaspoon pepper; 1 pinch crushed red pepper flakes; 2 tablespoons pine nuts; 1/2 tablespoon balsamic vinegar, preferably white; 2 tablespoons thinly shredded fresh basil; CHICKEN; 1 tablespoon olive oil; 2 small chicken breast halves; salt and pepper; 1/4 cup Chardonnay wine; 1/2 cup low sodium chicken broth

Servings: persons

SAUTEED TOMATOES AND SHALLOTS
1 tablespoon olive oil
2 large shallots, thinly sliced
1 pint cherry tomatoes
1/8 teaspoon salt (to taste)
1/8 teaspoon pepper
1 pinch crushed red pepper flakes
2 tablespoons pine nuts
1/2 tablespoon balsamic vinegar, preferably white
2 tablespoons thinly shredded fresh basil
CHICKEN
1 tablespoon olive oil
2 small chicken breast halves
salt and pepper
1/4 cup Chardonnay wine
1/2 cup low sodium chicken broth

1
To prepare sauteed tomatoes and shallots:.
2
Heat oil in heavy-bottomed medium skillet over medium-high heat. Add shallots and cherry tomatoes, and cook for 1 minute. Add 1/8 teaspoon salt, pepper, red pepper flakes, pine nuts and vinegar.
3
Reduce heat to medium, and cook for 4 minutes, until tomatoes are soft and slightly wrinkled.
4
Remove from heat, and cool to room temperature, until ready to serve with chicken. Stir in basil.
5
To prepare dish:.
6
Heat oil in heavy-bottomed medium skillet over medium-high heat. Season chicken lightly with salt and pepper. Add to skillet, skin side down. Cook 5 minutes. Turn skin-side up, and cook another 5 minutes. Remove chicken from skillet.
7
Add wine to skillet, and scrape up browned bits with wooden spoon. Add broth, and bring to a simmer. Return chicken to skillet. Cover and cook chicken for 13 to 15 minutes on one side; turn over and cook another 13 minutes on second side.
8
Remove chicken from skillet. Turn heat to high, and reduce pan juices slightly, about 1 minute.
9
To serve, arrange chicken on plates. Spoon skillet juices over chicken and pass Tomatoes and Shallots separately.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: SAUTEED TOMATOES AND SHALLOTS, 1 tablespoon olive oil, 2 large shallots, thinly sliced, 1 pint cherry tomatoes, and more.

Yes, Pan-Cooked Chicken With Tomatoes And Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!