Makes: 6 servings
- 6 6 ounces boneless, skinless chicken breasst
- 3 tablespoons EVOO
- 1 cup dry white wine
- 12 ounces cherry tomatoes
- 6 cloves garlic, thinly sliced
- 2 tablespoons butter
- Season chicken. In large skillet, cook half the chicken in half the oil over medium-high, 4 to 6 minutes per side. Transfer to platter. Repeat with remaining chicken and oil. Add wine, tomatoes and garlic to skillet. Simmer until tomatoes burst and sauce thickens slightly, 5 to 7 minutes. Off heat, swirl in butter. Season sauce; spoon over chicken.