With all the cherry tomatoes we've been harvesting, I was on the hunt for a good pomodoro recipe when this one came up for me on Pinterest! I decided to give it a go for my farm-to-table night with a couple of gals and it was definitely a crowd favorite! Depending on the size of the chicken breasts, you may be able to make this 6 servings like I did! The sauce is made up of a sweet and unique flavor with the white wine adding it's flair and yet the sauce is so simple with just a few ingredients! This is the perfect weeknight meal that anyone can throw together on the spot for a 30 minute meal, or it can be easily prepped ahead of time! Plus, I love that I get to throw everything into one pan which helps the clean up go alot quicker! I like to top it with some fresh basil on top, or you can also use fresh Italian parsely which will go nicely as well! I hope you enjoy this fresh quick meal that your whole family will appreciate!
4 large chicken breasts - pounded to ⅓ inch thick evenly
Salt and pepper to taste
1 teaspoon garlic powder
4 cloves garlic, minced
⅓ cup finely diced onions
⅓ cup white wine
20 ounces cherry tomatoes - about 4 cups
¾ to 1 cup chicken broth - can add more as needed
¼ teaspoon honey or granulated sugar
Dash of Italian seasoning - to taste
2 tablespoons chopped fresh basil - plus more for garnish
Freshly grated parmesan cheese
Season chicken with a pinch of salt, pepper and garlic powder per chicken breast.
In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Cook chicken, about 6 minutes per side, until golden brown and fully cooked through. Remove from skillet and set aside.
Don’t wipe the skillet clean and heat about 1-2 tablespoons of olive oil over medium heat. Add diced onions and cook for 2-3 minutes until softened, stirring occasionally. Add minced garlic and stir until fragrant, another 1 minute. Add white wine and scrape the brown bits from the skillet (this will release tons of flavor) and cook until the wine has reduced.
Stir in the cherry tomatoes and chicken broth. Cook for about 6-8 minutes, stirring occasionally, until tomatoes get soft. Add honey or sugar to help reduce the acidity. Then, season with Italian seasoning, salt and pepper to taste. Tip: If you want the sauce to be less chunky, you can break down the tomatoes using a fork and cook it down 5-10 minutes longer adding more broth to taste.
Stir in chopped basil. Return chicken to skillet, nesting it under the sauce and spooning some over the top, and simmer for another 1-2 minutes.
Serve immediately with more basil on top and freshly grated parmesan cheese.