Linguica Chicken with Tomatoes
4 boneless chicken breasts, butterflied
Fresh ground pepper to taste
Coarse kosher, salt to taste
1 cup all-purpose flour, as needed
1/3 cup olive oil
3 tablespoons finely chopped scallions
1/2 cup finely chopped fresh cilantro, divided
4 ounces, linguica or chourico sausage, sliced crosswise into 1/8 inch rounds
1 1/2 cups peeled, seeded, fresh tomato, cut into roughly 1-2-inch pieces
2 garlic cloves, finely chopped
1 teaspoon sweet paprika
1/4 cup white wine
- Season the chicken breasts with salt and pepper. Lightly coat the chicken in the flour, shaking off excess.
- Heat the olive oil in a large skillet over medium-high heat until it is hot but not smoking. Brown the chicken for about 3 minutes each side, until medium golden, turning only once. Transfer to a plate.
- To the drippings, add the scallions, one half of the cilantro, the sausage slices. Cook for 1 minute over medium heat until the sausage slices take on some color. Add the tomatoes, garlic and paprika. Bring to a simmer, and cook for just 1 minute. Pour in the white wine, stir and return to a simmer.
- Return the chicken to the pan, nestling the pieces into the sauce. Cover tightly, reduce the heat to medium-low and simmer 2 more minutes, until the chicken is cooked through. Transfer everything to a serving dish and garnish with remaining cilantro.