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Fresh Cherry Tomato Sauce With Chicken

Prep Time:  10 Minutes

     Cook Time:  40 Minutes

     Serves:  4

With so many fun varieties and colors to choose from (Pink Bumble Bee, Napa Chardonnay, Mexico Midget, Sun Gold, and Sunchocola, to name just a few), cherry tomatoes are the abundant, sweet little gems of summer. And they make the best simple tomato sauce for serving with polenta, pasta, or fresh country bread.

Ingredients

  • 1/4 cup olive oil
  • 1 small onion, roughly chopped
  • 2-4 garlic cloves, minced
  • 1 cup fruity white wine (Lisa loves the Peach Chardonnay from Narrows Creek Winery)
  • 2 pounds ripe cherry tomatoes, halved
  • ¼ to ½ cup Kalamata olives, rinsed and quartered
  • 1 pound naturally-raised chicken breast, cut into strips
  • Polenta, pasta, or fresh country bread
  • 2-4 ounces feta, cotija, or other salty, crumbly cheese

Directions

  1. In a large frying pan, heat olive oil over medium heat until glistening. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté until fragrant, about 3 minutes more. Add wine and simmer until the liquid is reduced by half.
  2. Add cherry tomato halves to the pan and simmer until the tomatoes begin to soften and form a sauce, about 5 minutes.
  3. Add olives and chicken. Simmer until chicken is fully cooked, about 15 minutes.
  4. Serve over creamy polenta, pasta, or in a bowl beside warm hearty bread for dipping.
  5. Sprinkle with cheese right before serving.

Notes