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Thursday, May 15, 2003

By Nancy Anderson, Post-Gazette Staff Writer

Today's recipe for Sauteed Chicken with Cherry Tomatoes comes from five-time Countdown winner Marguerite

Looking for something different to do with chicken, she started going through old recipes clipped years ago and stored in a file.

"I came to this one," the Fox Chapel resident said. "From the type, it looks like an old Bon Appetit recipe, so I decided to use it rather than pitch it."

Chicken breasts were smaller in the old days and cooked faster. Now even breast halves are so large she and husband Jack often split one.

So she recommends pounding large halves between plastic wrap for quicker cooking.

To save more time, we used chicken breast tenderloins. The dish was on the table in 15 minutes. That's fast.

The recipe produces a simple, uncluttered entree with an attractive appearance. There are no strong spices, herbs or highly flavored vegetables crowding the chicken for attention, just a little basil, garlic, balsamic vinegar and cherry tomatoes.

"I like to serve it with a green vegetable -- looks pretty on the plate," she said, "And maybe some potatoes au gratin."

Even though we've been eating asparagus for weeks ('tis the season), we decided to go for the delectable veggie one more time, sprinkling it with toasted nuts.

Marguerite loves to cook and collect cookbooks. She's even written her own cookbook -- "It's Our Thyme" is a collection of 100 family favorites. (She and Jack have four children and eight grandchildren.)

Her granddaughter Christina even made her a Web site for the cookbook. "I haven't done one thing ... not one thing on that Web site," she said with a laugh. "I haven't even updated the cookbook in ages."

Sauteed Chicken with Cherry Tomatoes

This serves 2, but can easily be doubled.

• 2 tablespoons olive oil
  
• 2 skinless boneless chicken breast halves (we used 1 pound chicken tenderloins)
  
• 1 cup halved cherry tomatoes
  
• 2 garlic cloves, minced, or more to taste
  
• 2 tablespoons balsamic vinegar
  
• 4 tablespoons chopped fresh basil

Heat olive oil in heavy skillet over medium-high heat. If breasts are large, pound between plastic wrap to flatten. Sprinkle chicken with salt and pepper; add to skillet. Saute over medium heat until cooked through, about 5 to 7 minutes per side (saute tenderloins 3 to 4 minutes). Transfer to a plate.

Add tomatoes and garlic to skillet and saute 2 or 3 minutes. Add vinegar and 2 tablespoons basil and simmer until tomatoes are soft. Season to taste with salt and pepper. Return chicken to the skillet and stir to mix flavors. Sprinkle with remaining 2 tablespoons basil.

Serves 2 or 3.