Chicken with Tomato-Herb Pan Sauce
One of my favorite, easy ways to prepare chicken is in a skillet with a simple pan sauce. One of my tried and true skillet chicken recipes is Chicken with Provençal Sauce, and this Chicken with Tomato-Herb Pan Sauce is now a new favorite.
The chicken is cooked in an herb butter and then removed from the skillet. To the same skillet, you add the tomatoes and cook them until they burst. The tomato pan sauce is finished with a little more herb butter and then served with the chicken. I served my chicken over polenta with fresh corn.
Even when cherry tomatoes are no longer in season, I will make this chicken with the oregano butter because on it’s own it has great flavor. Besides, such a simple preparation process is hard to beat.
One year ago: Caramel Sauce
Chicken with Tomato-Herb Pan Sauce
Makes 2 servings
Ingredients:
- 2 tbsp. unsalted butter, room temperature
- 1 garlic clove, minced
- 1 1/2 tsp. chopped fresh oregano or marjoram
- 1/2 tsp. sweet paprika
- Kosher salt and freshly ground black pepper
- 2 skinless, boneless chicken breasts
- 2 cups mixed cherry tomatoes
- 1 tbsp. chopped fresh flat-leaf parsley (for garnish)
Directions:
- Mash butter, garlic, oregano or marjoram, and paprika in a small bowl to blend. Season oregano butter to taste with salt and pepper.
- Melt half the oregano butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
- Increase heat to medium-high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Crush tomatoes slightly to release juices; stir 1 minute. Add remaining oregano butter to skillet to finish sauce. Season sauce to taste with salt and pepper.
- Spoon tomato sauce over chicken. Garnish with parsley.
Recipe from Bon Appetit, July 2011
