Here, cherry tomatoes, which pack a healthful punch, are served atop lean chicken breasts to make a nutritious one-dish weeknight supper. Since the dish is so simple, save this dish for summer, when tomatoes are at their peak. Use the very best cherry tomatoes you can find, combining different varieties when you can get them. Sauté the ripe tomatoes quickly so they remain both firm and bright.
Sautéed Chicken Breasts with Warm Tomato Salad
- 4 boneless, skinless chicken breast halves, each about 6 oz. (185 g)
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 1 or 2 large shallots, minced
- 1 garlic clove, minced
- 1 1/2 cups (9 oz./280 g) cherry and pear tomatoes, preferably a mix of colors and shapes, halved
- 3 Tbs. balsamic vinegar
- 1/2 cup (1/2 oz./15 g) packed fresh basil leaves, torn
1. One at a time, place the chicken breasts between 2 pieces of plastic wrapand lightly pound with a meat mallet to a thickness of about 1/2 inch (12 mm). Season the chicken generously on both sides with salt and pepper.
2. In a large nonstick fry pan over medium-high heat, warm the olive oil. Working in batches to avoid crowding, 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 the cooked pieces to a platter and cover with aluminum foil to keep warm.
3. Add the shallots and garlic to the fry pan and cook, stirring often, until softened, 3 to 4 minutes. Add the tomatoes and vinegar and cook, stirring often, until the tomatoes begin to soften and split, about 4 minutes. Stir in the basil and season with salt and pepper.
4. To serve, place a chicken breast on each of 4 warmed individual plates and spoon the warm tomato salad on top. Serve immediately. Serves 4.
Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook.