Prep 10 mins
Cook 30 mins
Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.
- 44.37 ml extra virgin olive oil
- 680.38 g boneless skinless chicken breasts (or boneless, skinless thighs)
- 4 garlic cloves, peeled, smashed with flat side of a knife, and chopped coarsely
- 6 shallots, peeled and chopped coarsely
- 340.19 g cherry tomatoes (1 pints) or 340.19 g grape tomatoes, rinsed and drained (1 pints)
- 22.18 ml dried oregano
- 177.44 ml dry white wine
- 4.92 ml salt
- 1.23 ml fresh ground black pepper
- Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
- Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
- Scoop chicken out onto a platter and serve with rice or over mashed potatoes.
Delicious! But I made a tweak to spice it up. Added a cherry red pepper and chili pepper diced to the olive oil before browning chicken to add some heat. Otherwise I followed the receipe. Did not use shallots- didn't have. Yum!
It was pretty good. I substituted onion for shallots, and used sherry cooking wine. The sauce made for nice flavorings, and I took the suggestion of another reviewer and added a hint of crushed red pepper flakes. Kind of gave it that zing but not too spicy. For the tomatoes, I used small grape tomatoes and loved how they had that shriveled look when they were simmering under the lid. They really helped with the flavor!<br/><br/>I ended up having leftover chicken so the next night I just made more of the sauce and let the chicken reheat in the pan with the sauce while it simmered.<br/><br/>Yes, I would make this again!
An easy, healthy and yummy dish! I agree with Zurie that it needs more depth of flavor and that perhaps red pepper flakes might have helped. The only substitutions that I made were to use grape tomatoes versus cherry and dry sherry instead of white wine, as I had recently run out. The chicken was moist and the oregano flavor really came through (in a good way) in the dish. My favorite bites were the ones with the tomatoes. Thanks for posting!