Sautéed Chicken with Cherry Tomatoes

After returning from a wonderful vacation down in Orlando, filled with sun, fun, and more sun, I went back to work to where the proverbial you-know-what had hitteth the fan. It was quite a harrowing week and by the end of it, I was entirely spent and on the verge of becoming one irritable and cranky panda. With little to no desire to lift a finger in the kitchen at all, I just wanted to burrow into my blankets and hibernate till the crankiness went away.

Luckily, Alex came to the rescue! Recognizing the signs of my woe, he took it upon himself to make me dinner…prepping, photographing, and plating the whole thing by himself so I could get a chance to recalibrate. Am I a lucky girl or what? I like to think so…

We had clipped this recipe ages ago from somewhere online, but it sat in our “stuff that we need to make and try” archives without ever making it to the table. It’s originally from from what I can tell, but there are so many variations and retellings of this recipe, I couldn’t even tell you where we got ours from. Suffice to say though, no matter which recipe or variation you choose, the essence of this dish remains the same…Beautifully sautéed chicken with a very simple but flavorful sauce of cherry tomatoes, shallots, wine, and seasonings all served over cappellini.

Let me tell you…while you’re making this dish, be prepared for the influx of people that you’ll have wandering through your kitchen following the siren call of sautéed garlic and shallots. Believe me, I know…it lured me from my hibernation cave to go and check out what was cookin’

Sautéed Chicken with Cherry Tomatoes
Adapted from, January 2006

Serves: 6


3 tablespoons extra-virgin olive oil
6 (1/4-pound each) boneless, skinless chicken breast halves***
4 cloves garlic, smashed and coarsely chopped
6 shallots, peeled and coarsely chopped
2 pints cherry or grape tomatoes, rinsed and drained
1 teaspoon dried oregano
3/4 cup dry white wine
Salt and freshly ground black pepper
1 pound cappellini or angel-hair pasta, cooked according to package directions


In a 12-inch skillet, a Dutch oven, or a lidded casserole, heat oil over medium-high heat. Add half the chicken and cook until golden brown, about 6 minutes total, turning midway through cooking time. Remove with tongs and brown remaining chicken breasts. Set aside.

Reduce heat to medium. Add garlic and shallots, and sauté until fragrant, about 15 seconds. Add cherry tomatoes, oregano, white wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and sauté until wine reduces by a third, about 4 minutes, shaking the pan from time to time. Return chicken to pan, cover, and simmer until chicken is cooked through and no longer pink, 5 to 7 minutes. Adjust seasoning to taste. Serve chicken over angel-hair pasta.

***Note: You can substitute boneless chicken thighs for the boneless breasts. Simmer thighs 15 to 20 minutes, until opaque and tender.


~ by tastydesu on May 24, 2010.

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