Lemon and Garlic Chicken With Cherry Tomatoes

This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.

Total time: About 30 minutes

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

2 garlic cloves, minced or puréed

1 teaspoon chopped fresh rosemary

Salt and freshly ground pepper to taste

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)

1/4 cup dry white wine

2 heaped cups cherry tomatoes, about 3/4 pound

Pinch of sugar

2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour

2 tablespoons grapeseed, sunflower or canola oil

1 tablespoon chopped flat-leaf parsley