2piecesboneless skinless chicken breastsbutterflied and halved into 4 OR 3-4 whole chicken breasts.
Salt and pepper
3cupscherry or grape tomatoes
1/3cupdry white wine or chicken broth
1teaspoonwhite sugaroptional taste your sauce first
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.