This is an easy, delicious and very healthy one pot meal. The flavour of the tomatoes and spices explodes in your mouth and compliments the chicken very nicely. You can make it as fiery or calm as you want, depending on your personal tastes. Make sure you pound the chicken cutlets a bit and then marinade them for about an hour in the fridge. I do not use any added salt in my recipes anymore, so if you want to use salt you can season the chicken with it to taste when you marinade. This recipe serves four people. Enjoy!
Ingredients:
-Four medium sized chicken cutlets, lightly pounded to tenderize
-freshly ground black pepper, to taste
-1 tsp garlic powder (or 2 garlic cloves, minced)
-1 tsp turmeric (this is a very mild curry spice---optional)
-1/2 tsp dried hot chili peppers (optional)
-2 tbsp olive oil
1/4 cup dry white wine
-1 pint cherry tomatoes
-1/2 a medium sweet onion (Vidalia), chopped
-4 fresh basil leaves, chopped
Directions:
1. After pounding the cutlets, coat them with the ground pepper, garlic, turmeric and chili peppers. Brush one tbsp of the oil over them; cover and place in refrigerator for at least an hour.
2. Heat the other tbsp of olive oil in a large skillet over medium heat. Add the chicken and saute until browned and cooked through, 2 to 3 minutes per side. Transfer to warm plates.
3. Saute the onion until soft, about two minutes. Add the tomatoes and cook, stirring occasionally for about 2 minutes. Add the wine and simmer for about 2 minutes. Stir in the basil and allow to wilt. Add the chicken, just to warm for about 30 seconds. Serve and enjoy!
