Lemon and Garlic Chicken With Cherry Tomatoes

Delicious. Parchment paper works as well as plastic wrap for pounding chicken breasts and doesn't add plastic to the waste stream and our oceans.

I will never make basic fried chicken again. And that's saying a lot since I'm a black woman from the South.

Made this twice. First time I pounded with a cast iron skillet and got it quite thin, prob 1/4” as instructed. Cooked in the time specified and it was crisp and delicious, almost a different beast from chicken breast. Second time I used a rolling pin and ended up with 1/2” thick pieces, which cooked much more slowly. The result was more like pretty good chicken breast, but not nearly as good as the first time. So: pound thin!

I added pre-cooked, al dente rigatoni to the tomatoes while they cooked. This resulted in a bed of pasta upon which the chicken cutlets could be served. The rigatoni absorbed the tomato juices as well as the browned bits from the bottom of the pan. Fantastic.

Made this with boneless, skinless chicken thighs...so didn't have to pound the chicken and it was delicious and moist! Also eliminated the sugar from the recipe....when I see sugar and tomatoes in the same recipe - my Southern Italian heritage creeps through and I disregard the sugar. This was easy, delicious and the people I had over for dinner asked for and received the recipe!

I had doubts about this recipe and procedures, and yet it turned out incredible. A few notes that helped me: - it doesn’t make any sense to refrigerate the chicken as it marinated, if it’s only for 30 minutes. It’s easier to pan fry if the meat is not cold. - I needed closer to a half (or more!) cup of white wine, and a drizzle of olive oil for the tomatoes. The sauce was definitely great as-is, but I’ll try out using capers and a squeeze of lemon or some garlic next time.

Am I the only one who found 1.5 minute/side a grossly inadequate amount of time to cook the chicken? I had to cook for at least 4 min/side!

It was a great recipe, the sauce turned out thick. The only difference I'd do is add rosemary and garlic while cooking the tomatoes. As well as maybe adding basil and thyme. Other than that I'd add a little chicken stock or more wine to deglaze the pan. I found that using a 12inch skillet helps thicken the sauce since it has more surface area.

Easy and tasty. I didn't pound either, just sliced one breast in half. It was tender and juicy. Will add to the rotation. Might throw in some preserved lemon next time.

Tasty but doesn't make nearly enough sauce. Ended up using much more oil and wine to get some real "sauce" to pour over the chicken. Suggested capers made the sauce way too tart so added chicken broth to cut the acidity - would not use capers again. Next time will cut tomatoes in half before heating to get more flavor - after 10 min of cooking they were still in tact and not blistering enough. Cooking time is also much longer than stated. And why not cook the chick in the left over marinade?

To all you folks who don't want to bother pounding the chicken breasts, there is another way:
Skip the step to cut each breast in half. Lay the marinated breast flat on a cutting board, and using a sharp knife slice horizontally through the breast while holding it in place with your hand lying on top of it. You may also separate the "tenderloin" and remove the tendon that runs through it. This doesn't tenderize the meat like pounding but I've never found that necessary.

Loved this recipe...I would have added capers just to add a little salty taste. Also you could cut up chicken to bite size and mix with linguine, just increase amount of sauce you use with tomatoes

I was left a bit confused with this recipe. Several people mentioned that they were left with a thick cherry tomato sauce, however, my cherry tomatoes barely collapsed and were a bit more like the ones in the picture. How did the rest of you do it and do you recommend smashing the tomatoes and/or adding anything else?

Very good and easy. However it did take longer for chicken to cook and tomatoes to break down. I added more white wine to the tomatoes which made for more sauce. I served everything over 2 oz of spaghetti with a dusting of Parmesan. Awesome flavor! A keeper recipe.

My grandmother used to make something like this -- she was from Naples. Not only was it easy, but it is great for serving a crowd. All the work can be done ahead of time, then the chicken fried at the last minute as guest entertainment.