Smashed Tomato Chicken
A classic dish of tomatoes, wine and chicken made even more delicious by using fresh grape tomatoes!
Servings: 4
Calories: 166kcal
Ingredients
- 2 pieces boneless skinless chicken breasts butterflied and halved into 4 OR 3-4 whole chicken breasts.
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 1/3 teaspoon flour
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
- 2 tablespoons butter
Sauce:
- 3 cloves garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper
- 3 cups cherry or grape tomatoes
- 1/3 cup dry white wine or chicken broth
- 1 teaspoon white sugar optional taste your sauce first
Instructions
- Combine flour and seasonings. Dredge both sides of the chicken in the flour, shaking off the excess. If you want whole chicken breasts, use 4, if you want smaller portions, butterfly two breasts into four pieces, the choice is yours.
- Place olive oil and butter into a large skillet and heat up. Place chicken breasts in skillet and start cooking.
- Once the chicken is almost completely cooked, add in the tomatoes and garlic.
- Cook on medium-high until the tomatoes are soft and warm, charring is ok if it happens!
- Using a potato masher, smash around 2/3 of the tomatoes slighty to release their juices.
- Add in the white wine and spices, making sure to scrape any browned bits off the bottom of the pan and into the sauce.
- Cook further until the chicken is done and taste : if needed add in white sugar to cut the acidity. You may not need this depending on the wine that you used.
- Season with salt and pepper to taste.
- Serve over rice or plain.
Nutrition
Calories: 166kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 349mg | Potassium: 299mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1390IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 1mg