Fabio Viviani's Lemony Chicken with Cherry Tomatoes

Ingredients

Cooking Directions

Season the chicken with a pinch of salt and pepper on each side the coat in the flour making sure to shake off any excess.

Heat up 2 Tbsp. of the olive oil in a large heavy bottom pan and sear the chicken cutlets for a couple minutes on

each side then transfer to a plate.

Work in batches not to overcrowd the pan and add some oil in between if necessary.

Deglaze the pan with the beef stock making sure to scrape all the brown bits from the bottom and allow the sauce to reduce for 10 minutes.

Return the chicken to the pot together with the tomatoes and allow everything to simmer together until the tomatoes release their juices and the sauce has reduced, about 20 minutes.

Remove from heat in stir in the lemon zest and lemon juice, adjust seasonings and serve sprinkled with the parsley.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Fabio Viviani.