Pan-Cooked Chicken With Tomatoes and Shallots

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READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare sauteed tomatoes and shallots:.
  • 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.
  • Reduce heat to medium, and cook for 4 minutes, until tomatoes are soft and slightly wrinkled.
  • Remove from heat, and cool to room temperature, until ready to serve with chicken. Stir in basil.
  • To prepare dish:.
  • 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.
  • 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.
  • Remove chicken from skillet. Turn heat to high, and reduce pan juices slightly, about 1 minute.
  • To serve, arrange chicken on plates. Spoon skillet juices over chicken and pass Tomatoes and Shallots separately.
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