One-pot dinners are a hit with us! Easy cooking, easy cleaning-what could be better? This stir-fried chicken with cherry tomatoes is also delicious. We like it with simple buttered zucchini noodles or a green salad.
Ingredient
1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon smoked Paprika
salt and freshly ground black pepper to taste
2 tablespoons herb-infused olive oil or more as needed
1 tablespoon unsalted butter
1/2 red onion, thinly sliced
3 cloves of garlic, chopped
1/2 Cup dry white plonk
3 cups cherry tomatoes, cut in half
1/4 teaspoon red pepper flakes, or to taste
1/2 Cup heavy cream or to taste
1 tablespoon chopped fresh basil, and more for garnish (optional)
1/4 Cup grated Parmesan cheese
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Direction
Pat the chicken breasts dry with paper towels and season both sides with smoked paprika, salt and pepper.
In a large non-stick frying pan, heat the olive oil and the herb butter over medium heat. When the butter is frothy, add the chicken breasts and cook until golden brown on both sides, 4 to 5 minutes on each side. Place the chicken on a plate and keep warm.
In the same pan, add the red onion slices and cook until tender, 3 to 4 minutes. If the pan seems dry, add a little more olive oil. Stir in the garlic; cook until fragrant, about 30 seconds.
Add the white plonk; cook and stir for about 1 minute, then add the cherry tomatoes and the red pepper flakes.
Stir in the cream and cook until the Sauce is bubbling. Return the chicken and any accumulated juice to the pan. Cover, reduce the heat and cook until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the center should display at least 165 degrees Fahrenheit (74 degrees Celsius).