Pan-cooked Chicken With Tomatoes And Shallots

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 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
• 2 tablespoons thinly shredded fresh basil
• 1 tablespoon olive oil
• 2 small chicken breast halves
• salt and pepper
• 1/4 cup chardonnay wine
• 1/2 cup low sodium chicken broth

Recipe

• 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.