Chicken with Cherry Tomatoes in White Wine Reduction
Author: Marla Hingley
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
With a light butter and wine sauce, the tomatoes are allowed to shine in this simple yet tasty dish.
  • 4 boneless chicken breasts, sliced in half horizontally (to speed pan frying)
  • Salt and pepper
  • 3 Tbsp olive oil
  • 1 cup dry white wine
  • 1½ cups cherry tomatoes, whole
  • 4 cloves garlic, sliced
  • 2 Tbsp butter or margarine, cold
  1. Season chicken with salt and pepper and fry in a hot skillet with oil. Fry about 5 minutes per side, or until fully cooked. Remove to a plate to keep warm and set aside.
  2. Add wine, garlic and tomatoes to skillet and simmer over medium-high heat until wine is reduced by half and tomatoes start to split, about 10 minutes.
  3. Remove from heat and whisk in butter. To make a thicker sauce, pour in a cornstarch mixture (1 tsp cornstarch + 1 tsp cold water) while sauce is simmering. Whisk until thick. Pour sauce over chicken and serve.
Recipe by Gluten Free Club at