Tangy Lemon-Garlic Chicken with Burst Cherry Tomatoes

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.