Linguica Chicken with Tomatoes

Perfect meal when you return to the farm house kitchen , after shoveling snow!

Linguica Chicken with Tomatoes

Serves 4

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

1. Season the chicken breasts with salt and pepper. Lightly coat the chicken in the flour, shaking off excess.
2. 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.
3. 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.
4. 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.