SAUTEED CHICKEN MARGHERITA

Sauteed Chicken Margherita image

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.

Provided by CookingONTheSide

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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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)

Steps:

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.

Nutrition Facts : Calories 190.5, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 371.3, Carbohydrate 4.6, Fiber 0.9, Sugar 2.2, Protein 27.9

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