Chicken breast and cherry tomatoes

This is a recipe for summer and autumn when local cherry tomatoes and basil are in season. Serve it with black rice to further compliment the colours of different cherry tomatoes.

2 servings

2 organic chicken breasts

About 2 handfuls of organic cherry tomatoes, a mixture of red and yellow

1 shallot, chopped

1 clove garlic, minced

150 ml white wine

1/3 cube of chicken stock

About a handful of organic basil leaves

Olive oil

Freshly ground black pepper

Warm 2 tbsp. olive oil in a frying pan over medium heat. Sauté the chicken breasts for 5 minutes until golden. Turn the chicken breasts and add the shallot and garlic to the pan. Continue sautéing for 5 minutes. 

Wash the cherry tomatoes and basil leaves and let dry on kitchen paper. Add the cherry tomatoes, white wine, and the crumbled stock to the pan. Cover and let simmer for 10 minutes.

Chop the basil leaves. Add most of the leaves to the pan, saving some for decoration. Reduce the heat and let simmer for 3- 5 minutes uncovered. Grind over some black pepper and divide on the plates.