Sauteed Chicken with Cherry Tomatoes

1. 1

   In a 12-inch skillet, a Dutch oven, or a lidded casserole, heat oil over medium-high heat.

2. 2

   Add half the chicken and cook until golden brown, about 6 minutes total, turning midway through cooking time.

3. 3

   Remove with tongs and brown remaining chicken breasts.

4. 4

   Set aside.

5. 5

   Reduce heat to medium.

6. 6

   Add garlic and shallots, and saute until fragrant, about 15 seconds.

7. 7

   Add cherry tomatoes, oregano, white wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and saute until wine reduces by a third, about 4 minutes, shaking the pan from time to time.

8. 8

   Return chicken to pan, cover, and simmer until chicken is cooked through and no longer pink, 5 to 7 minutes.

9. 9

   Adjust seasoning to taste.

10. 10

    Serve chicken over angel-hair pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.