Lemon And Garlic Chicken With Cherry Tomatoes Recipes

LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES

Lemon and Garlic Chicken With Cherry Tomatoes image

This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.

Provided by Martha Rose Shulman

Categories dinner, quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced or pureed
1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper to taste
2 boneless skinless chicken breasts (most weight 8 to 10 ounces)
1/4 cup dry white wine
2 heaped cups cherry tomatoes, - about 3/4 pound
Pinch of sugar
2 tablespoons all-purpose flour or a gluten- free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil
1 tablespoon chopped flat-leaf parsley
1/4 cup freshly grated Parmesan (optional)

Steps:

Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
Turn oven on low. Heat a wide, heavy skillet over high heat 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 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 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.
Turn heat on burner down to medium-high. Add wine to pan 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 sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED CHICKEN WITH CHERRY TOMATOES

Sauteed Chicken With Cherry Tomatoes image

Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.

Provided by cookiedog

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts (or boneless, skinless thighs)
4 garlic cloves, peeled, smashed with flat side of a knife, and chopped coarsely
6 shallots, peeled and chopped coarsely
3/4 lb cherry tomatoes (1 pints) or 3/4 lb grape tomatoes, rinsed and drained (1 pints)
1 1/2 tablespoons dried oregano
3/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

TUSCAN CHICKEN WITH CHERRY TOMATOES

Tuscan Chicken with Cherry Tomatoes image

This easy recipe has a flavorful sauce that uses the bounty of cherry tomatoes from the garden. Serve over rice or with noodles, or with garlic bread or bruschetta.

Provided by Angie Bergman

Categories Chicken Main Dishes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
4 (4 ounce) skinless, boneless chicken breast halves, butterflied
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
½ cup chopped onion
5 cloves garlic, minced
1 pint cherry tomatoes, halved
½ (8 ounce) package fresh spinach
1 ½ cups coconut cream
1 cup shredded Parmesan cheese

Steps:

Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.

Nutrition Facts : Calories 620.2 calories, Carbohydrate 14.3 g, Cholesterol 72.9 mg, Fat 49.5 g, Fiber 3.9 g, Protein 34.8 g, SaturatedFat 33.3 g, Sodium 421.4 mg, Sugar 1 g

LEMON AND TOMATO CHICKEN

Lemon and Tomato Chicken image

This is a fairly simple, absolutely delicious recipe that I adapted from a couple of Lemon Chicken recipes that I came across when I was feeling creative. The green beans were somewhat of an afterthought, but I felt that they worked very well in this mixture.

Provided by stealmystapler

Categories Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 -6 boneless skinless chicken breasts
salt and pepper
2 tablespoons olive oil
4 garlic cloves, minced
1 finely chopped small onion
1/2 cup white wine
10 ounces chicken broth
2 tablespoons lemon juice
1 pinch sugar
2 cups grape tomatoes
2 cups green beans (for this I used a microwavable bag and tossed them in after I'd heated them up)

Steps:

Season chicken with salt and pepper, to taste. Then, heat the olive oil in a large pan and add the chicken. Saute on each side for about 4 minutes on medium heat, or until the chicken is no longer pink in the center. When it is cooked, remove it from the pan and set it aside.
Add the garlic and onion to the pan and cook for about a minute on medium heat. Then, add the wine, lemon juice, sugar and salt and pepper and cook for about another minute, stirring frequently. Then, add the chicken broth and cook for about 4-5 minutes, or until the liquid is reduced by about half. Turn down the heat and add the tomatoes and green beans and simmer for about 5 minutes, or until the tomatoes are wrinkled and squishy. Add the chicken to the pan for the last minute or two to reheat it. This goes really well over hot cooked pasta.

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