Pan-Cooked Chicken With Tomatoes and Shallots

Ingredients

SAUTEED TOMATOES AND SHALLOTS

• 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 white
• 2 tablespoons thinly shredded fresh basil

CHICKEN

• 1 tablespoon olive oil
• 2 small chicken breast halves
• salt and pepper
• 1/4 cup Chardonnay wine
• 1/2 cup low sodium chicken broth

Directions

1. 1

   To prepare sauteed tomatoes and shallots:.

2. 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. 3

   Reduce heat to medium, and cook for 4 minutes, until tomatoes are soft and slightly wrinkled.

4. 4

   Remove from heat, and cool to room temperature, until ready to serve with chicken. Stir in basil.

5. 5

   To prepare dish:.

6. 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. 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. 8

   Remove chicken from skillet. Turn heat to high, and reduce pan juices slightly, about 1 minute.

9. 9

   To serve, arrange chicken on plates. Spoon skillet juices over chicken and pass Tomatoes and Shallots separately.