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Photo: Jason Donnelly
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundchicken cutlets½teaspoonsalt, divided¼teaspoonground pepper1tablespoonextra-virgin olive oil1(10 ounce) basketcherry or grape tomatoes, halved½cupdry white wine3largecloves garlic, grated¼cupchopped fresh parsley1tablespoonfinely chopped fresh sage1tablespoonbutterPinch of granulated sugar
Cook Mode(Keep screen awake)
Ingredients
1poundchicken cutlets
½teaspoonsalt, divided
¼teaspoonground pepper
1tablespoonextra-virgin olive oil
1(10 ounce) basketcherry or grape tomatoes, halved
½cupdry white wine
3largecloves garlic, grated
¼cupchopped fresh parsley
1tablespoonfinely chopped fresh sage
1tablespoonbutter
Pinch of granulated sugar
DirectionsSprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 5 minutes per side. Transfer to a serving plate.Add tomatoes, wine, garlic and the remaining 1/4 teaspoon salt to the pan. Increase heat to medium-high and cook, stirring, until the liquid has thickened and the tomatoes have burst, about 3 minutes. Remove from heat and stir in parsley, sage, butter and sugar. Serve over the chicken.Originally appeared: July 2023
Directions
Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 5 minutes per side. Transfer to a serving plate.Add tomatoes, wine, garlic and the remaining 1/4 teaspoon salt to the pan. Increase heat to medium-high and cook, stirring, until the liquid has thickened and the tomatoes have burst, about 3 minutes. Remove from heat and stir in parsley, sage, butter and sugar. Serve over the chicken.
Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 5 minutes per side. Transfer to a serving plate.
Add tomatoes, wine, garlic and the remaining 1/4 teaspoon salt to the pan. Increase heat to medium-high and cook, stirring, until the liquid has thickened and the tomatoes have burst, about 3 minutes. Remove from heat and stir in parsley, sage, butter and sugar. Serve over the chicken.
Originally appeared: July 2023
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Nutrition Facts(per serving)220Calories9gFat5gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
