Sautéed Chicken with Fresh Tomatoes & Basil
A traditional Italian dish that is free of most allergens and is bursting with summer flavors! Enjoy!
3-4 tablespoons olive oil
2-3 garlic cloves, minced - divided
About 1 ½ to 2 pounds of thin chicken cutlets or strips
2 cups of cherry tomatoes
1 ½ cup of white wine (dry wine is best such as a Sauvignon Blanc)
3-4 tablespoons thin sliced basil leaves
Salt and pepper, to taste
In a large skillet heat 1-2 tablespoons of the olive oil over medium heat. Add in a clove of the fresh minced garlic. Heat for 1 minute, and then add the about ½ of the chicken cutlets / strips. Cook for about 4 minutes or until cooked through and nicely browned – turning once. Note: It will probably take about 2-3 batches to cook all the chicken – so use the amount of olive oil and garlic to cook as many batches as needed.
After each batch is cooked, remove from the heat and place on a large platter. Cover with foil to keep warm.
Once all the chicken is cooked – add the tomatoes to the skillet and cook over medium-high heat, tossing occasionally – until they begin to seep and soften – about 3-4 minutes.
Add in the wine and the sliced basil, and season the sauce well with salt and pepper. Simmer until the liquid is reduced by approximately half – or for about 4 minutes.
Serve the chicken with the tomato / basil blend on top.
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