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+ servings

Chicken with Cherry Tomatoes in White Wine Reduction

Marla Hingley
With a light butter and wine sauce, the tomatoes are allowed to shine in this simple yet tasty dish.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 4 boneless chicken breasts sliced in half horizontally (to speed pan frying)
  • Salt and pepper
  • 3 Tbsp olive oil
  • 1 cup dry white wine
  • 1 1/2 cups cherry tomatoes whole
  • 4 cloves garlic sliced
  • 2 Tbsp butter or margarine cold

Instructions
 

  • 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.
  • 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.
  • 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.
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