Skillet Tomato & Chicken
Ingredients:
- 1.25 lb Boneless Skinless Chicken Breasts 4 small breasts
- 1 tsp Sea Salt divided
- .5 tsp Ground Black Pepper divided
- 2 tbsp Olive Oil divided
- 1 c Red Onions diced
- 3 cloves Garlic minced or pressed
- 4 c Cherry Tomatoes halved
- .25 c Capers drained
- 2 tbsp Red Wine Vinegar
- 1 tsp Honey
- .25 c Fresh Parsley chopped
Instructions:
- Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 tsp salt and 1/4 tsp pepper.
- In a large, heavy-bottomed skillet, heat 1 tbsp olive oil over medium high. Once hot, add the chicken breasts, top-side down, and let cook for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3 to 5 additional minutes, flipping every few minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The total cooking time will vary depending upon the thickness of your chicken. Remove to a plate and cover to keep warm.
- Without wiping the pan, reduce the skillet heat to medium. Add the remaining tbsp olive oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. Add the garlic and let cook 30 seconds until fragrant, then add the tomatoes, capers, red wine vinegar, honey, and remaining salt and pepper. Let cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the pan. Sprinkle with fresh parsley and serve.
Notes
https://www.wellplated.com/chicken-and-tomatoes/#
Nutrition
Calories: 280kcal | Carbohydrates: 12g | Protein: 32g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 90mg | Sodium: 1069mg | Potassium: 937mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1100IU | Vitamin C: 44.8mg | Calcium: 46mg | Iron: 2mg
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