Sauteed Chicken Breasts with Warm Tomato Salad

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Sauteed Chicken Breasts with Warm Tomato Salad

Here, bright cherry tomatoes top lean chicken breasts for a quick and healthy weeknight dinner. Gently sauteeing the tomatoes just before serving softens them slightly and brings out their natural sweetness.

 

Sauteed Chicken Breasts with Warm Tomato Salad

 

4 boneless, skinless chicken breast halves, about 6 oz. (185 g.) each

Sea salt and freshly ground pepper

2 Tbs. olive oil

1 or 2 large shallots, minced (about 1/4 cup/1 oz./30 g.)

1 clove garlic, minced

1 1/2 cups (9 oz./280 g.) pear tomatoes, preferably a mix of colors and shapes, stemmed and halved

3 Tbs. balsamic vinegar

1/2 cup (1/2 oz./15 g.) packed fresh basil leaves, torn

 

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 (12 mm.). Season the chicken generously on both sides with salt and pepper.

 

In a large nonstick frying pan, heat the olive oil over medium-high heat. Working in batches if necessary to avoid crowding the pan, add the chicken and reduce the heat to medium. Cook, turning once, until nicely browned and opaque throughout, 4-5 minutes per side. Transfer each piece to a plate as it is finished and cover with aluminum foil to keep warm.

 

Add the shallots and garlic to the frying pan and cook, stirring often, until softened, 3-4 minutes. Add the tomatoes and vinegar and cook, still stirring often, until the tomatoes begin to soften and split, about 4 minutes. Stir in the basil and season with salt and pepper.

 

To serve, place a chicken breast on each of 4 warmed individual plates and spoon the warm tomato salad on top. Serve right away. Serves 4.

 

Williams-Sonoma Good For You CookbookFind more fresh, nutritious recipes in our new cookbook Good For You, by Dana Jacobi.

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