Chicken scallops with sweet and sour cherry tomatoes are a truly easy and quick dinner saver to make. Few ingredients and an excellent result that will surely tickle your palate, thanks to that delicate sweet and sour flavor. I recommend having the chicken breast slices cut not too thinly, otherwise, they risk drying out too much. If you don’t find or don’t like yellow cherry tomatoes, feel free to use red ones, or use both to make the dish more colorful.
If you like chicken breast, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs chicken breast
- as needed type 2 flour
- 12 oz yellow cherry tomatoes
- 2 fresh scallions
- 4 tbsp white wine vinegar
- 3 tbsp brown sugar
- as needed fresh parsley
- as needed salt and pepper
Tools
- 1 Pan non-stick
- 1 Cutting board
- 1 Knife
Preparation
Start preparing this recipe by taking the chicken breast out of the refrigerator at least an hour before cooking. This way, it will come to room temperature and won’t suffer thermal shock when it comes into contact with the hot pan. Meanwhile, wash and dry the fresh scallion, yellow cherry tomatoes, and parsley. Slice the scallion and chop the parsley with a sharp knife.
In a small bowl, pour the vinegar, the sugar, and mix until it almost dissolves.
Pat dry the chicken breast slices with paper towels to remove all residual moisture and flour them. In a non-stick pan, pour olive oil, add the scallion, place the meat on top, and brown over high heat.
Deglaze with the vinegar and then add the cherry tomatoes, keeping the heat high. At this point, you can adjust salt and pepper to your taste.
Once cooked, arrange the scallops on a serving plate and sprinkle them with fresh chopped parsley.
Serve our Chicken Scallops with Sweet and Sour Cherry Tomatoes immediately, piping hot, but they will also be delicious at room temperature.
Advice
The sweet and sour scallops can be stored in the refrigerator for at least two days. However, place them in an airtight container, preferably glass or ceramic. Plastic should be avoided as it releases toxic substances.
You can also freeze them, but always remember to defrost in the refrigerator and never at room temperature to avoid unpleasant food poisoning.
If possible, reheat them in a microwave and not in a bain-marie or oven, as this way they will be just cooked and will not lose their own juices.
