Ingredients: |
Ingredients: 1.5 pounds 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 Pinto Grigio and Sauvignon Blanc
1 large handful of fresh basil leaves, finely chopped
|
Directions: |
Directions:Rub the chicken all over with 1 tablespoon of the olive oil and the lemon zest, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken, pressing it to adhere.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden, about 5 minutes per side. Remove the chicken from the skillet and set it aside on a large plate.
In the same skillet, combine the butter and lemon slices. Sear the lemon until caramelized, about 30 seconds per side. Remove the lemon from the pan and set it aside with the chicken.
Increase the heat under the skillet to high and add the tomatoes, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to burst, 4 to 5 minutes. Reduce the heat to medium-low and stir in the wine and lemon juice, scraping up any browned bits from the bottom. Return the chicken to the skillet, increase the heat to medium, and simmer until the chicken is cooked through, 10 to 15 minutes.
Transfer the chicken to a serving platter and top it with basil and the caramelized lemon slices. Spoon the sauce over the top and scatter the tomatoes all around. |
This recipe for Breaded Lemon Chicken with Burst Cherry Tomatoes is from