Thursday, May 12, 2005

Parmesan Chicken Paillards with Cherry Tomato Sauce

Parmesan Chicken Paillards with Cherry Tomato Sauce (Adapted from CL)

4 boneless, skinless chicken breast halves
salt and fresh ground black pepper
1/4 cup fresh grated Parmesan cheese
1 tablespoon all-purpose flour
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 cup finely chopped onion
1/4 cup chicken broth
1 tablespoon balsamic vinegar
2 cups quartered cherry tomatoes
1/2 teaspoon dried oregano

Using a meat mallet, pound each chicken breast until they are roughly 1/2" thick. Season chicken with salt and fresh ground black pepper.

In a shallow dish, stir together cheese and flour. Dredge 1 side of each chicken breast half in cheese mixture.

In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Add 2 chicken breast halves, cheese side down - cook until thoroughly cooked, about 4 minutes per side. Repeat with remaining oil and chicken. Remove from pan and keep warm.

Add 1 teaspoon oil to the pan - stir in onions and sauté until tender, about 2 to 4 minutes. Stir in broth and vinegar - cook until liquid almost evaporates, about 1 minute. Add tomatoes and stir in oregano - season to taste with salt and fresh black pepper and cook until the tomatoes soften slightly, about 2 minutes.

Makes 4 servings.

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