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Breaded Lemon Chicken with Burst Cherry Tomatoes
Ingredients
- 1-1/2 # boneless, skinless chicken breasts
- 3 Tablespoons extra-virgin olive oil
- Zest and juice of 1 lemon
- Kosher Salt and Freshly Ground Pepper
- 1/2 cup all purpose flour
- 3 Tablespoons salted butter
- 1/2 lemon, sliced
- 3 cups cherry tomatoes
- 4 garlic cloves, smashed
- 2 Tablespoons fresh thyme leaves
- Crushed red pepper flakes
- 1/2 cup dry white wine (such as pinot grigio or sauvignon blanc)
- 1 large handful fresh basil leaves, roughly torn
Instructions
- Rub chicken all over with 1 tablespoon olive oil and the lemon zest. Season generously with salt and pepper. Sprinkle flour evenly over the chicken, pressing it to adhere.
- Heat remaining 2 tablespoons olive oil in large skillet over medium-high heat. When oil shimmers, add chicken and sear until golden, about 5 minutes per side. Remove chicken from skillet and set aside.
- In same skillet, combine butter and lemon slices. Sear the lemon until caramelized, about 30 seconds per side. Remove lemon from skillet and set aside with chicken.
- Increase heat under same skillet to high and add tomatoes, garlic, thyme and a pinch of salt, pepper and red pepper flakes. Cook until tomatoes begin to burst, 4-6 minutes. Reduce heat to medium low, stir in wine and lemon juice, scraping up any browned bits from bottom of skillet. Return chicken to skillet, increase heat to medium and simmer until chicken is cooked through, 10-15 minutes.
- Transfer chicken to serving platter and top with basil and lemon slices. Spoon the sauce over top and scatter tomatoes all around.
Adapted from Half Baked Harvest Super Simple
Adapted from Half Baked Harvest Super Simple
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/