BRUSH
Keeping It Clean

The cherry and multicolored cherry tomatoes at the market looked so pretty that I lost all good sense and filled my market basket! But the Cookie Lady’s exuberance is working to your benefit with this recipe. So, waste not (and waist not; this is also a healthy, low cal meal) and enjoy a great summer dinner.

Please read the entire recipe before you start.

• 2 Tbsp. olive oil
• 2 Tbsp. Herbs de Provence or Italian herbs
• 1½ lbs. cherry tomatoes

In an ovenproof pan large enough for the tomatoes to be in a single layer, add:

• 2 Tbsp. olive oil

Heat the pan until the oil is very hot and shimmering. Carefully pour the tomatoes and oil-herb mixture into the pan. Drizzle with:

• 2 Tbsp. Worcestershire sauce

Roast the tomatoes in the 425° oven until they burst and give up their juices, about 8 to 10 minutes. Meanwhile, pound lightly (between sheets of plastic wrap) to even thickness:

• 1½ to 2 lbs. of boneless skinless chicken breasts or boneless chicken thighs or a combination of both

Cut each piece into 2 to 4 pieces, depending on the size of the chicken pieces, salt and pepper to taste, and sprinkle

• ¼ c. flour

over the chicken, lightly, on both sides.

When tomatoes are cooked, place in a bowl. Add to the same pan

• 2 Tbsp. of olive oil

and sauté the chicken pieces over medium heat 6 to 8 minutes. Place the chicken into the tomato bowl.

Add to the same pan:

• 1-2 shallots, minced
• 1 clove of garlic, minced, or 2 whole cloves that will be removed before serving
• 2 Tbsp. red wine vinegar

Scrape the bottom of the pan and mix with the vinegar and about ¼ cup chicken broth or water. Pour tomatoes and chicken back into the pan. Cook about 5 minutes to finish cooking the chicken and to thicken the pan sauce. Before serving, sprinkle with

• ¼ cup chopped Italian flat leaf parsley

Notes:

1. If you like more sauce, just add more broth and simmer to meld the sauce flavors.
2. I like to add sautéed mushrooms (8oz.) to the dish.
3. This recipe would also work well for Passover; use potato starch or cake meal instead of flour.
4. Don't worry if you don't happen to have the vinegar this recipe calls for on hand. I have used red wine vinegar, sherry vinegar, and balsamic vinegar with this dish and any one of them will work just fine.

a Cookie Lady recipe