Of course, the dish turned out really well, so I've had to go back and think through what I did, writing down the recipe as best I can. I might actually have used a tablespoon of salt-free Italian seasoning blend, but that seems like too much. Also, my ¾ cup of white wine was more like a several glugs. Glugs, alas, is not a recognized or standardized form of measurement!
Sautéed Chicken with Tomatoes & ScallionsI served the chicken with garlicky green beans and a pasta packet. It was yummy.
2 small boneless skinless chicken breasts (about 3 oz each)
sea salt and pepper, as desired
2 tablespoons olive oil
1 punnet cherry tomatoes
¾ cup whatever white wine you have open
4 scallions, chopped
2 tsp salt-free Italian seasoning blend
Pound chicken breasts until they are a more uniform thickness. Generously season the breasts with salt and pepper. Heat the oil in a large skillet. Add the breasts and saute until beautifully brown and cooked through. Set aside in a shallow bowl (don't want to lose any chicken jucies).
Add tomatoes to hot skillet and cook, stirring occasionally, until cherry tomatoes skins begin to char a little and burst. Add the wine and cook until liquid evaporates. Add the scallions and seasoning blend. Return any chicken juices to the pan. Serve over the chicken.