Sauteed Chicken Margherita |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tender chicken breasts get loads of flavor from a simple pan sauce of white wine, onion and tasty drippings. I like to use thin breasts for this dish so it cooks faster in the skillet. Ingredients:
4 boneless skinless chicken breast halves (about 1 1/4 pounds) |
1 teaspoon dried italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon oil |
1/2 cup red onion, finely chopped |
1 garlic clove, minced |
1/4 cup white wine or 1/4 cup reduced-sodium chicken broth |
3 plum tomatoes, sliced |
1 tablespoon fresh basil, thinly sliced |
basil sprig (optional) |
Directions:
1. Sprinkle chicken with seasoning, salt and pepper.
2. In large nonstick skillet, heat oil over medium-high heat.
3. Add chicken; cook, turning once, until cooked through 8-10 minutes.
4. Remove to serving plates; cover with foil to keep warm.
5. To same skillet, add onion and garlic; cook until tender, 2-3 minutes.
6. Add wine; boil 1 minute.
7. Add tomatoes; cook just until heated through.
8. Arrange tomatoes over chicken; drizzle with sauce.
9. Sprinkle with sliced basil.
10. If desired, garnish with basil sprigs.
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