Sauteed Chicken With Cherry Tomatoes

From: Dr. Jenny

On Dec 22, 2008

An easy, healthy and yummy dish! I agree with Zurie that it needs more depth of flavor and that perhaps red pepper flakes might have helped. The only substitutions that I made were to use grape tomatoes versus cherry and dry sherry instead of white wine, as I had recently run out. The chicken was moist and the oregano flavor really came through (in a good way) in the dish. My favorite bites were the ones with the tomatoes. Thanks for posting!

From: Chef floWer

On Jul 7, 2008

Yummy, easy and quick. I spend the late afternoon at the theatre with Little Miss (DD) and I needed something quick to make for dinner and this was it. I used brown shallots but otherwise kept to the recipe. I served it with slices of crusty bread and we all enjoyed this recipe. Thank you cookiedog - Made for Zaar World Tour 4

From: justcallmetoni

On Jan 15, 2008

Holidays are over and I am back to counting points in a serious way. I made this with three small modifications, none of which changed the flavors of the dish. First, reduced the oil by a third, increased the chicken to 5 ounces per serving (I'd rather have chicken than oil for that point) and added a cup of sliced cremini mushrooms to my two serving preparation. With these changes this was a delicious 6 WW point entree that was a cinch to prepare. The cherry tomatoes release their juices in the simmer giving this a good amount of sauce that was really nice over the chicken and mashed potatoes.

From: Zurie

On Jun 24, 2008

MADE FOR ZWT4. This was a life-saver today: I was away from home most of the day, and needed an easy recipe! Cookiedog, as can be seen in my photo, I added unpeeled baby potatoes to the dish because I had no time to cook rice! This was a plain, simple, comfort food dish which has no pretensions. I used ready-cut chicken pieces, skin on and and bone in, as skinless chicken breasts are one of our pet dislikes. Your recipe was clear, and I assumed I did not have to cook the sauce until almost nothing was left. I loved the lots of oregano! Maybe I used even more than specified. It scented the kitchen while simmering! I used small Italian plum tomatoes because they are so sweet. I did not have shallots, so had to use small baby onions, and I also added, cut up, a small red onion. This is the kind of dish I make often, without a recipe, and next time I'll add cream or sour cream, which might give it that depth of flavour which was lacking here. Some dried chilli pepper flakes might also have helped. But we had a great dinner, served with barely-cooked cauliflower, and a salad of greens and avocado halves Thank you!!