Lemon and Garlic Chicken with Cherry Tomatoes

cooking.nytimes.com

Carlz

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

2 garlic cloves, minced or pureed

1 teaspoon chopped fresh rosemary

Salt and freshly ground pepper to taste

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

¼ cup dry white wine

2 heaped cups cherry tomatoes, - about ¾ 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

¼ cup freshly grated Parmesan (optional)

Directions at cooking.nytimes.com

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