Pan-Cooked Chicken With Tomatoes And Shallots - cooking recipe

Ingredients

SAUTEED TOMATOES AND SHALLOTS
1 tablespoon olive oil
2 large shallots, thinly sliced
1 pint cherry tomatoes
1/8 teaspoon salt (to taste)
1/8 teaspoon pepper
1 pinch crushed red pepper flakes
2 tablespoons pine nuts
1/2 tablespoon balsamic vinegar, preferably white
2 tablespoons thinly shredded fresh basil
CHICKEN
1 tablespoon olive oil
2 small chicken breast halves
salt and pepper
1/4 cup Chardonnay wine
1/2 cup low sodium chicken broth

Preparation

To prepare sauteed tomatoes and shallots:.
Heat oil in heavy-bottomed medium skillet over medium-high heat. Add shallots and cherry tomatoes, and cook for 1 minute. Add 1/8 teaspoon salt, pepper, red pepper flakes, pine nuts and vinegar.
Reduce heat to medium, and cook for 4 minutes, until tomatoes are soft and slightly wrinkled.
Remove from heat, and cool to room temperature, until ready to serve with chicken. Stir in basil.
To prepare dish:.
Heat oil in heavy-bottomed medium skillet over medium-high heat. Season chicken lightly with salt and pepper. Add to skillet, skin side down. Cook 5 minutes. Turn skin-side up, and cook another 5 minutes. Remove chicken from skillet.
Add wine to skillet, and scrape up browned bits with wooden spoon. Add broth, and bring to a simmer. Return chicken to skillet. Cover and cook chicken for 13 to 15 minutes on one side; turn over and cook another 13 minutes on second side.
Remove chicken from skillet. Turn heat to high, and reduce pan juices slightly, about 1 minute.
To serve, arrange chicken on plates. Spoon skillet juices over chicken and pass Tomatoes and Shallots separately.