Lemon & Garlic Chicken with Cherry Tomatoes
This vibrant and flavorful dish, originally from Martha Rose Shulman, combines notes of lemon, garlic, and bursting cherry tomatoes, creating a refreshing and satisfying weeknight meal that's perfect any time of year.
Yield: Yields: 4 servings
Prep Time: 15-30 minutes (marinating) + 5 minutes (active prep)
Cook Time: Approximately 40 minutes
Special Equipment: Large bowl, Meat tenderizer or rolling pin, wide, heavy skillet (cast iron recommended), Baking sheet
Ingredients
2 tbsp. extra-virgin olive oil
3 tbsp. fresh lemon juice
2 garlic cloves, minced or puréed
1 tsp. chopped fresh rosemary
Salt and freshly ground black pepper, to taste
2 boneless, skinless chicken breasts, about 8 to 10 oz. each
¼ cup dry white wine
2 heaping cups cherry tomatoes, about ¾ lb.
Directions
Marinate the Chicken: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, chopped rosemary, salt, and pepper. Cut each chicken breast into 2 equal pieces. Add the chicken to the bowl, ensuring each piece is well coated. Cover and refrigerate for 15 to 30 minutes to allow the flavors to meld. Once marinated, remove the chicken from the bowl and pat each piece thoroughly dry with paper towels. Discard the remaining marinade.
Pound and Prepare Chicken: Lay out two slightly overlapping sheets of plastic wrap (or one large, extra-wide sheet) on your countertop and lightly brush with olive oil. Place one piece of chicken in the center of the oiled plastic and cover with another wide layer of plastic wrap. Using the flat side of a meat tenderizer or a rolling pin, pound the chicken breast evenly from the center outwards until it is approximately ¼ inch thick. Repeat this process with the remaining chicken pieces. Season the pounded chicken breasts on one side only with salt and pepper. Lightly dredge all sides of each chicken piece in the flour, gently tapping off any excess.
Cook Chicken: Preheat your oven to a low setting (around 200°F or 90°C) to keep the cooked chicken warm. Heat a wide, heavy skillet over high heat. Add the grapeseed (or other neutral) oil. Once the oil is shimmering and hot, carefully place one or two pieces of chicken into the pan, ensuring not to overcrowd the skillet. Cook for about 1½ minutes per side, until beautifully browned. Be careful not to overcook, as this can lead to dry chicken. If necessary, cook the chicken in batches. Transfer the browned chicken to a baking sheet and place it in the low oven to keep warm while you proceed with the tomatoes.
Create Tomato Sauce: Carefully pour off any excess fat from the skillet, then reduce the heat to medium. Add the dry white wine to deglaze the pan, using a wooden spoon or spatula to scrape up any delicious browned bits from the bottom. Add the cherry tomatoes to the skillet. Cook, stirring frequently or tossing in the pan, until they begin to shrivel and burst, releasing their juices. Stir in a pinch of sugar, along with salt and pepper to taste. Continue to cook and stir for another 5 to 10 minutes, until the tomatoes have softened and collapsed but still largely retain their shape.
Finish the Dish: Remove the chicken from the oven. Top each chicken breast generously with the luscious tomato mixture. Garnish with fresh chopped flat-leaf parsley and a sprinkle of grated Parmesan cheese, if desired. Serve immediately and enjoy!
