Time: 25 minutes
4 skinless, boneless chicken breast halves
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
2 Tbsp white wine vinegar
4 cups red and/or yellow cherry tomatoes, halved
1/4 cup chopped fresh Italian parsley
- Season chicken with 1/4 tsp salt and 1/8 tsp pepper. Over medium heat in a nonstick skillet coated with olive oil, cook chicken for 10 to 12 minutes, turning once, until internal temperature is at least 165°F. Transfer to serving plate and keep warm.
- Drain fat from skillet. Add 2 Tbsp water, vinegar, tomatoes, parsley and remaining salt and pepper. Bring to a boil, then reduce to simmer for 3 to 4 minutes, until tomatoes soften. Serve tomato mixture over chicken.
Nutrition Per Serving: 190 calories, 26g protein, 6g carbohydrates, 2g fiber, 6.5g fat, 1 g saturated fat, 75mg cholesterol, 380mg sodium.
- Replace parsley with 1/4 cup chopped basil or 2 Tbsp chopped fresh tarragon.
- Replace tomatoes with 1 cup pitted black and green olives, like kalamata and picholine, and 1/4 cup capers.
- Serve the chicken and tomatoes on a bed of fresh greens—like arugula and baby spinach—lightly dressed with olive oil and white wine vinegar.
From The New Sonoma Cookbook (Sterling 2011), by Connie Guttersen, R.D., Ph.D. Published with permission.