Another NYT recipe
Time: 1 hour
Feeds: 4 people
Ingredients:
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp chopped fresh rosemary
- Salt and black pepper, to taste
- 2 boneless skinless chicken breasts
- 1/4 cup dry white wine
- 2 heaped cups cherry tomatoes, about 3/4 pound
- Pinch of sugar
- 1/2 cup flour
- 2 tbsp neutral oil
- 2 tbsp butter
- 1 tbsp chopped flat-leaf parsley
- 1/4 cup grated parmesan
- Angel hair pasta, roasted potatoes, etc, for serving
Directions: Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces, lengthwise, and place in the bowl. Stir together and refrigerate 15 minutes. It’s important to not let the chicken marinade for too long because the texture and structure of the chicken will change with the lemon juice.
Remove chicken from marinade and pat dry with paper towels. Discard the remaining marinade. Place two sheets of plastic wrap on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of the plastic wrap and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with a rolling pin until about 1/4 inch thick. Don’t overdo pounding the meat as you don’t want it to tear or get too thin. Repeat with the remaining chicken breast pieces.
Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour on all sides and tap the breasts to remove excess.
Turn your oven on low – usually about 175 degrees. Heat a wide, heavy skillet over medium high and add oil. When the oil is hot, place one or two pieces of chicken in the pan, however many will fit without over crowing. Cook for 1 1/2 minutes until bottom is browned in spots. Turn over and brown the other side, about 1 1/2 minutes. Be careful not to overcook or the chicken will be dry. Transfer to a sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
Add wine to the pan and stir to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until the begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often for 5-10 minutes until the tomatoes have collapsed but are still intact. Finish with 2 tablespoons butter. Top chicken breasts with the tomatoes, sprinkle with parsley and parmesan, and serve.