30 minutes
A zesty and flavorful chicken dish featuring a lemon-garlic marinade and complemented by sweet burst cherry tomatoes.
tablespoons
tablespoons
Garlic Clove, minced
each
Fresh Rosemary, chopped
teaspoons
to taste
to taste
Boneless, Skinless Chicken Breasts
0 oz
cups
cups
teaspoons
tablespoons
tablespoons
Flat Leaf Parsley, chopped
tablespoons
Parmesan, freshly grated
cups
1. Marinade Prep
In a large bowl, mix 2 tbsp olive oil, lemon juice, minced garlic, rosemary, and seasoning. Slice chicken breasts evenly into 2-3 pieces each, place in the bowl, coat well, and refrigerate for 15-30 minutes.
2. Chicken Pound
After marinating, pat chicken dry. Overlap two sheets of plastic wrap on a surface, brush with oil, and place chicken in the center. Top with another layer of wrap. Gently pound the chicken to 1/4 inch thickness with a meat tenderizer.
3. Season and Dredge
Season one side of chicken with salt and pepper. Dredge in flour and shake off excess.
4. Pan Sear
Warm a wide skillet over high heat with 2 tbsp oil. Sear chicken in batches without crowding, 1.5 minutes per side. Place cooked chicken in a low-heat oven to keep warm.
5. Tomato Sauté
Lower heat to medium-high, add wine to pan, and deglaze. Add tomatoes, sugar, and seasoning. Cook for 5-10 minutes until tomatoes burst yet remain intact.
6. Serve and Garnish
Spoon tomatoes over the chicken. Garnish with parsley and Parmesan if desired, and serve immediately.
Comments (0)