Sauteed Chicken Margherita

Submitted by CookingONTheSide

"Tender chicken breasts get loads of flavor from a simple pan sauce of white wine, onion and tasty drippings. I like to use thin breasts for this dish so it cooks faster in the skillet."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
• 1 teaspoon dried Italian seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1 tablespoon oil
• 1⁄2 cup red onion, finely chopped
• 1 garlic clove, minced
• 1⁄4 cup white wine or 1/4 cup reduced-sodium chicken broth
• 3 plum tomatoes, sliced
• 1 tablespoon fresh basil, thinly sliced
• basil sprig (optional)

directions

1. Sprinkle chicken with seasoning, salt and pepper.
2. In large nonstick skillet, heat oil over medium-high heat.
3. Add chicken; cook, turning once, until cooked through 8-10 minutes.
4. Remove to serving plates; cover with foil to keep warm.
5. To same skillet, add onion and garlic; cook until tender, 2-3 minutes.
6. Add wine; boil 1 minute.
7. Add tomatoes; cook just until heated through.
8. Arrange tomatoes over chicken; drizzle with sauce.
9. Sprinkle with sliced basil.
10. If desired, garnish with basil sprigs.

Reviews

[bonnielee8823]

This was delicious! I added some cream to the sauce and it was to die for. A keeper.