Chicken may be the main ingredient in this dish, but tomatoes are the real star. Combined with fresh herbs and seasonings, this is exactly how a summer dinner should taste.
Ingredients
2 boneless chicken easts, cut into strips
3/4 cup flour
salt and pepper
2 Tbsp. butter, softened
1 clove minced garlic
1 1/2 tsp. fresh minced oregano
1/2 tsp. paprika
1 Tbsp. olive oil
2 cups grape tomatoes
1/3 cup white wine
Directions
Season the chicken with salt and pepper. Dredge the chicken in flour then set aside. In a bowl, combine butter, garlic, oregano and paprika. In a large skillet, melt 1 Tbsp. butter mixture and olive oil over medium high heat. Place the chicken in the skillet and cook until golden own on each side and completely cooked through. Transfer to a plate and set aside. Turn the heat to high and add the tomatoes to the skillet. Cook until the tomatoes begin to char, 6 minutes. Add in remaining butter. Crush the tomatoes a bit. Add wine to the pan and scrape the bottom to release owned bits. Place the chicken on to your serving plates then top with the sauce.
Serves 4.
--Kim Cooper--
