Chicken with Cherry Tomatoes

Ainesosat

• 2 tsp olive oil
• 1 tbsp white wine vinegar
• 1 1/2 lbs boneless skinless chicken breast
• 1/2 tsp dried parsley
• 1/4 tl black pepper
• 2 kuppia cherry tomatoes, halved
• 1/2 tl salt
• 1/8 cup water

Ohjeet

1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon of pepper.
2. In a large nonstick skillet heat olive oil over medium-high heat. Add chicken; cook for 10-12 minutes or until chicken is no longer pink turning once. Transfer chicken to a serving platter; cover and keep warm.
3. Drain fat from skillet. Add tomato, water, parsley, vinegar, remaining salt and pepper to skillet.
4. Bring to boiling; reduce heat. Simmer uncovered for 3-4 minutes or until tomatoes begin to soften, stirring occasionally.
5. Serve tomato mixture over chicken.