Sauteed Chicken Margherita
"Tender chicken breasts get loads of flavor from a simple pan sauce of white wine, onion and tasty drippings. I like to use thin breasts for this dish so it cooks faster in the skillet."
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
- 1 teaspoon dried Italian seasoning
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon oil
- 1⁄2 cup red onion, finely chopped
- 1 garlic clove, minced
- 1⁄4 cup white wine or 1/4 cup reduced-sodium chicken broth
- 3 plum tomatoes, sliced
- 1 tablespoon fresh basil, thinly sliced
- basil sprig (optional)
directions
- Sprinkle chicken with seasoning, salt and pepper.
- In large nonstick skillet, heat oil over medium-high heat.
- Add chicken; cook, turning once, until cooked through 8-10 minutes.
- Remove to serving plates; cover with foil to keep warm.
- To same skillet, add onion and garlic; cook until tender, 2-3 minutes.
- Add wine; boil 1 minute.
- Add tomatoes; cook just until heated through.
- Arrange tomatoes over chicken; drizzle with sauce.
- Sprinkle with sliced basil.
- If desired, garnish with basil sprigs.
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Reviews
-
This was delicious! I added some cream to the sauce and it was to die for. A keeper.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
