Season the chicken with salt and pepper. In a large skillet, cook half the chicken in half the oil over medium high heat.
Transfer to a platter. Repeat with the remaining chicken and oil. Put rest of the chicken on a platter.
Add the wine, tomatoes and garlic to the skillet. Simmer until the tomatoes burst and the sauce thickens slightly. Off heat, swirl in butter. Season the sauce, spoon it over the chicken.
Originally Submitted
8/16/2013
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