30-Minute Chicken Pomodoro

Ingredients

• 4 medium chicken breasts (pounded to 1/3 inch thick evenly)
• Salt and pepper to taste
• 1 teaspoon garlic powder
• Olive oil for pan
• 4 cloves garlic, minced
• 1/3 cup finely diced onions
• 1/3 cup white wine
• 20 ounces cherry tomatoes (about 4 cups)
• 3/4 to 1 cup chicken broth (plus more as needed)
• 1/4 teaspoon granulated sugar
• Italian seasoning (to taste)
• 2 tablespoons chopped fresh basil (plus more for garnish)
• Freshly grated parmesan cheese (to taste)

Instructions

1. 1

   Season chicken with salt, pepper and garlic powder (about ¼ teaspoon salt and ⅛ teaspoon black pepper, and ¼ teaspoon garlic powder per chicken breast).

2. 2

   In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Cook chicken, about 6 minutes per side, until golden brown and fully cooked through. Remove from skillet and set aside.

3. 3

   Don’t wipe the skillet clean. Add about 1-2 tablespoons of olive oil over medium heat. Add diced onions and cook for 2-3 minutes until softened, stirring occasionally. Add minced garlic and stir until fragrant, another 1 minute. Add white wine and scrape the brown bits from the skillet (this will release tons of flavor) and cook until the wine has reduced.

4. 4

   Stir in the cherry tomatoes and chicken broth. Cook for about 6-8 minutes, stirring occasionally, until tomatoes get soft. Break down the tomatoes using a fork and add more broth if needed. Add granulated sugar to help reduce the acidity. Then, season with Italian seasoning, salt and pepper to taste. Tip: If you want the sauce to be less chunky, cook it down 5-10 minutes longer adding more broth to taste.

5. 5

   Stir in chopped basil. Return chicken to skillet, nesting it under the sauce and spooning some over the top, and simmer for another 1-2 minutes.

6. 6

   Serve immediately with more basil on top and freshly grated parmesan cheese.