Italian Roast Chicken with Herbs and Cherry Tomatoes
Serving Size / Yield
- 4 skinless, boneless chicken breast halves (about 1 pound total)
- 2 Tbs. olive oil
- 1 lg. onion, halved and thinly sliced
- 2 cloves garlic, minced
- 3 lg. cherry tomatoes, cut in half
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 C. dry red wine or reduced-sodium chicken broth
- 2 tsp. cornstarch
- 1/4 C. fresh basil
Begin by rinsing the chicken and pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.
For sauce, add the remaining olive oil, onion and garlic into a hot skillet. Cook and stir for 2 minutes. Add the cherry tomatoes, salt and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered for 3 minutes. Stir together the wine or broth and cornstarch; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil. Pour sauce over chicken.