I’m having serious Autumn denial – everything I cook at the moment seems fit for the middle of Summer! This is one of those feel good dishes, incredibly simple and fast to cook, but very satisfying.
Our tomatoes have been much later in ripening this year but are perfect right now. Best not to mess with them too much, they taste deliciously sweet unadulterated, their flavour accentuated in this dish by the simple addition of lemon, basil and sherry vinegar.
2 Chicken Fillets, Sliced on the diagonal into thick strips.
12 Cherry Tomatoes, Halved and Quartered
4tbsp Extra Virgin Olive Oil
1tbsp Sherry Vinegar
Juice of 1/2 Lemon
Handful Fresh Basil Leaves, Torn
1/2tsp Thyme Leaves
Salt & Freshly Ground Black Pepper
1) Fry the chicken in the olive oil and thyme for around 10 minutes, turning occasionally until very nearly cooked.
2) Add the cherry tomatoes and cook for a further 5 minutes over a medium heat, until the tomatoes have softened a little.
3) Add the sherry vinegar and lemon juice to the pan, allow the strong vapors of the vinegar to cook off.
4) Add the torn basil, and season with cracked black pepper and sea salt flakes. Toss to combine.
Excellent served with toasted ciabatta rubbed with garlic and drizzled with olive oil.