Fresh Cherry Tomato Sauce With Chicken
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
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.
Add cherry tomato halves to the pan and simmer until the tomatoes begin to soften and form a sauce, about 5 minutes.
Add olives and chicken. Simmer until chicken is fully cooked, about 15 minutes.
Serve over creamy polenta, pasta, or in a bowl beside warm hearty bread for dipping.
Sprinkle with cheese right before serving.
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