Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, sliced into medallions
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 cups cherry tomatoes, left whole
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • ¼ cup dry white wine or chicken broth
  • ¼ cup fresh basil leaves, chiffonade
  • 2 tbsp unsalted butter, chilled

Instructions:

  1. Pat the chicken medallions completely dry with paper towels. Season with salt, pepper, and oregano.
  2. Heat olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until shimmering. Add chicken in a single layer and sear for 3–4 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate.
  3. Reduce heat to medium. Toss in the whole cherry tomatoes and cook undisturbed for 2–3 minutes until the skins begin to blister and pop.
  4. Add the minced garlic to the pan and sauté for 60 seconds until fragrant.
  5. Pour in the white wine (or broth) and lemon juice, scraping the bottom of the pan with a wooden spoon to release the browned bits (fond).
  6. Return the chicken and any accumulated juices to the pan. Simmer for 3–5 minutes until the sauce thickens and chicken reaches an internal temperature of 165°F (74°C).
  7. Turn off the heat and stir in the chilled butter and fresh basil for a glossy, velvety finish.