Pan-Fried Cheesy Chicken & Tomato

• 2 Chicken thigh
• 1 dash Salt and pepper (to season)
• 3 tbsp Plain flour
• 2 Tomatoes
• 1 tbsp Olive oil
• 1 dash Salt and pepper
• 2 tbsp White wine
• 1 handful Melting type cheese

1. Cut the chicken into large bite-sized pieces and season with salt and pepper.
2. Coat with flour.
3. Chop the tomatoes into bite-sized pieces.
4. Heat olive oil in a frying pan.
5. Place the chicken from Step 1 in the pan with the skin side down and pan-fry until the surface is crisp and browned.
6. Once both sides have been browned, top with the tomatoes.
7. Sprinkle with salt, pepper, and white wine.
8. Top with the cheese and cover with a lid to cook.
9. If you slide the chicken onto a plate, it will look very nice and neat.
10. (Note) It may become a bit soggy if cooked over low heat, so I think it would be fine to cook it on medium if you take care not to burn it.
11. If there is a lot of liquid, remove the lid and evaporate it.

chicken thigh, salt, flour, tomatoes, olive oil, salt, white wine, type cheese

Taken from cookpad.com/us/recipes/143156-pan-fried-cheesy-chicken-tomato (may not work)