Sautéed Chicken Breasts With Warm Tomato Salad
This colorful chicken dish bursts with flavor from the juicy cherry and pear tomatoes, fragrant fresh basil, and aromatic shallots and garlic. Perfectly seared chicken breast halves are tender and moist, creating a delightful medley of tastes in every bite. This recipe is a delightful celebration of fresh and simple ingredients coming together to create a delicious and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 6 boneless, skinless chicken breast halves, each about 6 oz.
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 large shallots, minced
- 1 garlic clove, minced
- 2 cups cherry and pear tomatoes, preferably a mix of colors
- and shapes, stemmed and halved
- 1/2 cup slivered fresh basil
Instructions
- One at a time, place the chicken breasts between 2 pieces of plastic wrap and lightly pound with a meat pounder to a thickness of about 1/2 inch. Season the chicken generously on both sides with salt and pepper.
- In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, add the chicken and reduce the heat to medium. Cook, turning once, until nicely browned and opaque throughout, 4 to 5 minutes per side. Transfer each piece to a plate as it is finished and cover with aluminum foil.
- Add the shallots and garlic to the pot and cook, stirring often, until softened, 2 to 3 minutes. Add the tomatoes and cook, stirring, until they begin to soften and split, about 4 minutes. Season with salt and pepper. Return the chicken to the pot and toss with the tomatoes. Sprinkle with the basil and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Good for You,</i> by Dana Jacobi (Weldon Owen, 2013).
Yield
Serves 6.
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