Skillet Tomato Chicken

By Sharon Feldman

Ingredients:

• 1-1/4 lbs skinless chicken breasts (about 4 small or 3 medium breasts)
• 1 teaspoon kosher salt, divided
• ½ teaspoon ground black pepper, divided
• 2 tablespoons extra virgin olive oil, divided
• ½ medium red onion (about 1 cup) I used shallots instead
• 4-5 garlic cloves, diced
• 4 cups grape tomatoes, diced or cherry tomatoes, halved
• 5-6 mushrooms, quartered
• ½ cup drained capers
• 2 tablespoons red wine vinegar (I used champagne vinegar)
• 1 teaspoon honey
• ¼ cup chopped fresh parsley (I used dry)

Directions:

Lightly pound the chicken to an even thickness. Sprinkle ¾ teaspoon salt and1/4 teaspoon of pepper.  In a large heavy bottomed skillet, heat 1 tablespoon oil over medium high heat. Once hot, add the chicken and cook undisturbed for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3-5 minutes, flipping every few minutes.  Internal temp should be 165 degrees.  Remove to plate and cover to keep warm.

Without wiping the pan, reduce the skillet to medium. Add remaining oil and swirl to coat pan. Add the red onion or shallot and cook until it softens, approximately 3 minutes. Add the garlic and cook 30-40 seconds until fragrant. Add the mushrooms and stir until they soften. Then add the tomatoes, capers, red wine vinegar, honey, and remaining ¼ teaspoon of pepper. Let cook until tomatoes soften, about 2-3 minute.  Return the chicken to the pan. Sprinkle the parsley and serve.