This flavorful chicken in a creamy Tuscan sauce with cherry tomatoes can be a delectable surprise. While white meats are typically served with a white wine, we chose a smooth Malbec to compliment the thickness of the sauce with a nice full flavor.
The Good: After trouble-shooting this recipe it turned out to be a pretty tasty dish!
The Bad: Unless you live to eat tomatoes, there is an excess of tomatoes in the original recipe.
The Ugly: The original recipe said to cook each side of the chicken for 7 minutes... that was the worst blackened chicken I've ever seen. Keep an eye out for my Behind the Blog for a juicy story.
Suggestions before starting:
Unless you are a huge tomato enthusiast I would cut back on the amount of tomatoes. While they add a nice flavor, they can become overbearing especially if you're not a huge tomato fan.
Understand that while starting the chicken in the skillet, you're only goal is to brown the outside. The inside will still be pink and will finish in the oven.
Remember to constantly stir the sauce so it does not burn in the skillet.