Recipe from my friend, Ginny, who is an excellent cook.
Note: This dish may be made ahead and refrigerated in a covered container for up to 1 day (or freeze up to 2 months). To reheat, thaw the chicken in the refrigerator overnight, then bake it in a covered baking dish at 375 degrees F until heated through (about 10 minutes). Drizzel with a little olive oil to replace lost moisture.
Ingredients: [‘skinless chicken pieces’, ‘salt’, ‘dried thyme’, ‘ground black pepper’, ‘olive oil’, ‘shallot’, ‘garlic clove’, ‘tomatoes’, ‘dry white wine’, ‘butter’, ‘parsley’]
Quantity of Ingredients: [“3 1/2 lbs skinless chicken pieces”,”3/4 teaspoon salt”,”3/4 teaspoon dried thyme”,”1/4 teaspoon ground black pepper”,”1 teaspoon olive oil”,”1 large shallot, sliced (2.5 oz)”,”1 large garlic clove, minced “,”2 small tomatoes, coarsely chopped (4 oz.)”,”3 tablespoons dry white wine or 3 tablespoons chicken broth”,”2 teaspoons cold butter, cut into 2-3 pieces “,”2 teaspoons parsley, chopped “]
Number of Servings: 4
Steps: [‘Season the chicken with 1/2 tsp of the salt, the thyme, and 1/8 tsp of the pepper.’, ‘Head the oil in a large nonstick skillet over medium-high heat. At the chicken, thickest side down, and cook until golden (about 5 minutes). Turn and cook until golden (3-4 minutes).’, ‘Reduce the heat to very low, pour off the fat, and arrange the shallot, garlic, and tomatoes around the chicken. Cook for 1 minute. Add the wine or broth, cover, and cook until the breast juices run clear and a meat thermometer registers 170 degrees F (12-15 minutes).’, ‘Remove the breasts to a platter and cover loosely with foil to keep warm. Cook the remaining chicken, uncovered until the juices run clear and a meat thermometer registers 180 degrees F (8-10 minutes). Remove to the platter and cover.’, “There should be about 1/2 cup of wine or broth mixture left in the skillet. If there’s more, boil it down over high heat; or if there’s less, stir in water, wine or broth to bring it up to 1/2 cup. Bring to a boil over medium heat, and stir in the butter, parsley, the remaining 1/4 tsp salt, and the remaining 1/8 tsp pepper. Pour over the chicken and serve.”]