Lemon and Garlic Chicken With Cherry Tomatoes
Boneless chicken is marinated in lemon juice, olive oil, garlic, and rosemary before pounding them. This makes them very flavorful, and a great savory contrast to the sweet tomato topping.
Servings: 4
Equipment
- 1 Large bowl
- 1 Meat tenderizer
- 1 Large, cast iron skillet
- 1 Large, oven-safe platter
Ingredients
- 2 Tbsp Olive oil for marinade
- 3 Tbsp Lemon juice
- 2 ea Garlic cloves, minced
- 1 tsp Fresh rosemary, chopped
- 2 lbs Boneless, skinless chicken Thighs or breasts
- 1/4 cup Dry white wine
- 3/4 lb Cherry tomatoes
- 2 Tbsp All-purpose flour
- 2 Tbsp Olive oil for cooking
- 1 Tbsp Fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- Stir together the olive oil, lemon juice, garlic, and rosemary in a large bowl. Add salt and pepper to taste.2 Tbsp Olive oil, 3 Tbsp Lemon juice, 2 ea Garlic cloves, minced, 1 tsp Fresh rosemary, chopped
- If the chicken is thick (more than ½"), cut each piece lengthwise in half and place it in the bowl. Stir together and refrigerate for 15 to 30 minutes.2 lbs Boneless, skinless chicken
- Remove chicken from marinade and pat dry with paper towels. (Discard marinade.) Working from the center to the outside, pound the chicken with the flat side of a meat tenderizer or rolling pin until about ¼ inch thick. Repeat with the remaining chicken pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour on all sides (you will not use all of it) and tap the breasts to remove excess.2 Tbsp All-purpose flour
- Turn oven on low. Heat a wide, heavy skillet over high and add oil. When oil is hot, place one or two pieces of chicken in the pan, however, many will fit without crowding. Cook for 1½ minutes, until the bottom is browned in spots. Turn over and brown the other side, about 1½ minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.2 Tbsp Olive oil
- Turn the heat on the burner down to medium-high. Add wine to the skillet and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until the tomatoes have collapsed but are still intact.1/4 cup Dry white wine, 3/4 lb Cherry tomatoes
- Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan, and serve.1 Tbsp Fresh parsley, chopped, 1/4 cup Parmesan cheese, grated