I use my homemade spinach pesto in this recipe, but feel free to use your favourite if you like. You can use chopped up roasted red pepper instead of the tomatoes if you prefer or a combo of both. I serve this over pasta or mashed potatoes. The sauce absorbs nicely into both the pasta or potatoes.
2 chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1/2 cup chopped onion
3/4 cup grape or cherry tomatoes
1/2 cup spinach pesto
1/2 cup white wine
1/4 water, or more as needed
salt, to taste
pepper, to taste
Bring the oil to medium high heat in a medium skillet.
In the meantime season both sides of the chicken breast with salt and pepper.
Place in the skillet and brown the chicken about 4 to 5 minutes per side.
Remove the chicken and set aside.
Add the onions and tomatoes and cook until the tomatoes just start to lose their liquid, about 2 minutes.
Add the wine and until absorbed by the vegetables, about 2 minutes.
Return the chicken to the pan and add the pesto and water.
Reduce heat to medium-low, cover and simmer for 20 to 25 minutes, until chicken is cooked through and no longer pink in the middle, adding a bit of water if sauce starts to stick.Serve.