Cherry Tomato and Basil Chicken

Ingredients

• 4 chicken breasts
• 2 cloves garlic
• 1 lb (450g) cherry tomatoes
• 1.5-2 cups (350ml-500ml) chicken stock ((low sodium))
• 1 handful fresh basil
• All purpose flour (for dredging)
• Olive oil
• Salt and pepper

Steps

1. 1

   Cut the cherry tomatoes in half and place them in a bowl. Finely chop the garlic and set aside.

2. 2

   Cut the chicken breasts in half lengthways. Place them, one at a time, between two sheets of baking parchment and bash them to around 0.5cm (1/4 inch) thick (photos 1 and 2).

3. 3

   Season the chicken on both sides with salt, then dredge them in flour, shaking off any excess (photos 3 and 4).

4. 4

   Heat around 3 tablespoons of olive oil in a large pan and fry the chicken for 3 minutes, then turn over and cook for another 2 minutes on the other side. Remove to a plate and set aside (you’ll probably need to do this in two batches, adding a little more olive oil before the second batch) (photos 5 and 6).

5. 5

   Turn the heat down low and add the chopped garlic. Sauté for around 1 minute until fragrant, then add the cherry tomatoes. Sprinkle the tomatoes with a little salt and pepper, then add 1.5 cups chicken stock (350ml) (photos 7 and 8).

6. 6

   Bring to a simmer on a medium-high heat and simmer for 15-17 minutes until the sauce has reduced and thickened slightly. If it reduces too much during cooking, add a little more stock (I usually add up to 500ml/2 cups in total). Photos 9 and 10.

7. 7

   Add the chicken back with fresh basil and simmer for another 2-3 minutes until the chicken is heated through. Serve.