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Ingredients
¼ cup all-purpose flour
1 tsp kosher salt
½ tsp fresh thyme leaves from about 3 sprigs
½ tsp black pepper freshly ground
½ tsp paprika- 4 boneless skinless chicken breasts
- ¼ cup oil-packed sun-dried tomatoes chopped
- 4 tbsp oil from the sun-dried tomatoes divided
- 2 red onions halved and thinly sliced
1 clove garlic finely chopped
1 cup dry white wine
1 cup low-sodium chicken broth
1 lemon juiced, juice divided- ¼ cup fresh green herbs chopped oregano, chives, thyme or a mixture
- drained capers or pitted olives optional, for serving
Instructions
- Mix the flour, salt, thyme, pepper and paprika in a shallow dish. Lightly coat both sides of the chicken.
- Heat 2 tablespoons of the tomato oil in a large, deep skillet over medium heat. Brown the chicken on both sides, about 2 to 3 minutes, then move it to a plate.
- Add the remaining tomato oil and the red onions to the skillet. Cook over medium heat until the onions soften and begin to caramelize, about 12 minutes. Stir in a tablespoon or two of water if the onions darken too quickly.
- Stir in the chopped tomatoes and garlic for about 1 minute. Pour in the wine, broth and half the lemon juice, then simmer, stirring often, until the liquid coats a spoon, about 10 minutes.
- Return the chicken to the pan, reduce the heat to medium-low and cover. Cook until the chicken is done throughout, about 7 to 8 minutes, depending on thickness.
- Off the heat, add the remaining lemon juice and the fresh herbs. Finish with capers or olives, if using.
Notes
The oil from the tomato jar goes into the skillet in two additions. A splash of water helps loosen onions that start sticking before they soften.
Adapted from Delaney Vetter, Delish.
