Chicken breast with cherry tomatoes and white wine, a simple and quick chicken breast recipe, perfect for a last-minute second course full of flavor and aroma. When looking for tasty recipes to cook chicken breast, people often get a little stuck because they want a soft and very tender chicken breast and don’t know where to start. Yet many don’t know that with a small trick the chicken breast stays tender and you can prepare many delicious recipes. The chicken scallopini with white wine and cherry tomatoes, for example, are the right solution if we have little time and a chicken breast to cook. But do you want to know grandma’s secret for an ultra-tender chicken breast? Simple, just dredge it in flour before browning and then by adding some liquid you get a very tasty sauce. To make the chicken breast with cherry tomatoes and white wine, creamy and delicate just like in the photo, I followed this little trick and the meat seemed to melt in the mouth. My children were hungry just by smelling it around the house and once it was ready they devoured it in no time, of course with the inevitable mopping up of the delicious sauce! Want to try the recipe? Follow me in the kitchen, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here)!

Looking for other recipes for an ultra-tender chicken breast? Try these:

Difficulty: Very easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients

1.8 lb chicken breast
1 clove garlic
1 bunch parsley (and a few basil leaves)
to taste extra virgin olive oil
to taste all-purpose flour
1/2 cup white wine
1/2 cup water
to taste salt
Half teaspoon sugar
11 oz cherry tomatoes (about 2 cups chopped)

Tools

1 Pan
Bowls
Plates

Steps

Coat the chicken slices in flour and set them aside for a few minutes. Prepare a mince of parsley and a little basil, put it in a pan with a garlic clove cut in half, add a generous splash of oil and let it gently wilt.
Chop the cherry tomatoes as well.
Place the meat in the pan and brown over high heat on both sides, then move the chicken to a plate, and in the same pan where you cooked it, without washing it, add the cherry tomatoes and season with salt.
Once the cherry tomatoes have softened, add the chicken back in, pour in the wine and keep over high heat until it evaporates, turning the slices from time to time.
A little before the sauce has completely dried, pour in the water and a sprinkle of sugar (to give a slightly sweet-and-sour note) and continue cooking for another ten minutes over low heat.
Soon a thick and delicious creamy sauce will form; turn off the heat, let it rest for a few minutes and plate the meat, pouring some of the cooking juices over it. Serve immediately and enjoy.
If you need to prepare the dish a few hours in advance, after cooking cover the pan with its lid. To bring the dish back to life, add a glass of water, stir gently and wait again for the sauce to form.
You can store leftovers in the fridge and consume within 24 hours after reheating, adding a little water.