Sweet-and-Sour Chicken

Yields: 4 servings

Prep Time: 10 min

Cook Time: 7 min

3-Step Chicken:

• 4 (5 ounces each) boneless, skinless chicken-breast halves, tenderloins removed
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) ground black pepper
• 1/4 cup(s) all-purpose flour
• 1 tablespoon(s) olive or canola oil
• 1 tablespoon(s) unsalted butter

Sweet-and-Sour Sauce:

• 1/3 cup(s) thinly sliced red onion strips
• 5 pickled peppadew peppers (sold in jars or at olive bars), cut into strips
• 1/2 cup(s) dry white wine
• 1 pint(s) cherry tomatoes, halved
• 1 1/2 tablespoon(s) honey
• 1 tablespoon(s) red wine vinegar
• 1/4 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground black pepper
• 1 teaspoon(s) unsalted butter
• 1/4 cup(s) basil leaves

Directions

1. Season breasts with salt and pepper on both sides. Dredge chicken in flour, lightly coating both sides; pat off excess.
2. Heat oil in a large nonstick skillet over medium-high heat. Add butter and swirl until melted. Place chicken in skillet, top sides down. Reduce heat to medium and sauté 7 minutes, turning once, or until lightly golden on each side. Transfer chicken to a plate; keep warm.
3. Leave drippings in skillet. Place skillet with drippings over medium-high heat. Add onion and peppers; sauté 2 minutes or until onion starts to soften. Pour in wine; simmer until reduced to about 2 tablespoons, about 2 minutes.
4. Add tomatoes and cook, tossing, about 2 minutes or until they start to soften. Stir in honey, vinegar, salt, and pepper. Swirl in butter until it's blended and smooth. Spoon over chicken. Scatter with basil leaves.