Sauteed Chicken with Cherry Tomatoes

• 3 tbsp. extra-virgin olive oil
• 6 boneless, skinless chicken breast halves (see Tips & Techniques)
• 4 clove garlic
• 6 shallots
• 2 pt. cherry or grape tomatoes
• 1 tsp. dried oregano
• 3/4 c. dry white wine
• Salt and freshly ground black pepper
• 1 lb. spinach angel-hair pasta

1. In a 12-inch skillet, a Dutch oven, or a lidded casserole, heat oil over medium-high heat.
2. Add half the chicken and cook until golden brown, about 6 minutes total, turning midway through cooking time.
3. Remove with tongs and brown remaining chicken breasts.
4. Set aside.
5. Reduce heat to medium.
6. Add garlic and shallots, and saute until fragrant, about 15 seconds.
7. Add cherry tomatoes, oregano, white wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and saute until wine reduces by a third, about 4 minutes, shaking the pan from time to time.
8. Return chicken to pan, cover, and simmer until chicken is cooked through and no longer pink, 5 to 7 minutes.
9. Adjust seasoning to taste.
10. Serve chicken over angel-hair pasta.

extravirgin olive oil, chicken, clove garlic, shallots, cherry, oregano, white wine, salt, pasta

Taken from www.delish.com/recipefinder/chicken-cherry-tomatoes-recipes (may not work)