HBH Breaded Lemon Chicken with Burst Cherry Tomatoes

Recipe by Half Baked Harvest

1 1/2 pounds boneless, skinless chicken breasts

3 Tbsp extra virgin olive oil

Zest and juice of 1 lemon

Salt and pepper

1/2 cup AP flour

3 Tbsp butter

1/2 lemon, sliced

3 cups cherry tomatoes

4 garlic cloves, smashed

Crushed red pepper flakes

1/2 cup dry white wine

Rub chicken all over with 1 Tbsp of the olive oil and the lemon zest, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken, pressing it to adhere.

Heat the remaining 2 Tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden, about 5 minutes per side. Remove the chicken and set aside.

In the same skillet, combine the butter, lemon slices, tomatoes, garlic, and a pinch of salt and pepper. Once the lemon slices are caramelized, remove and set aside with the chicken. Cook the tomatoes until they begin to burst, 4 to 5 minutes. Reduce the heat to medium-low and stir in the wine and lemon juice, scraping up any browned bits from the bottom. Return the chicken and lemons to the skillet, increase the heat to medium, and simmer until the chicken is cooked through, 10 to 15 minutes.