Chicken with Tomato and Herb Pan Sauce

Ingredients:

  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 tsp dried oregano
  • 2 garlic cloves, minced
  • 1/2 teaspoon sweet paprika
  • Salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • 2 cups cherry tomatoes (11-12 ounces)
  • 1/4 cup white wine or chicken broth

In a small bowl, mix together the butter, garlic, dried oregano and paprika. Season to taste with salt and pepper and set aside.

Pat dry both sides of the chicken dry with a paper towel, and season with salt and pepper. Measure the flour onto a plate. Working with one breast at a time, press both sides into the flour. Shake gently to remove excess flour and repeat with remaining breast.

Melt 1 tablespoon of the oregano butter with the 2 teaspoons of oil in a large skillet set over high heat. Reduce to medium-high when the butter stops foaming. Add the chicken breasts in the skillet and sauté until browned on one side, about 4 minutes. Flip and continue cooking 3-4 minutes, or until cooked through. Transfer to a plate

Increase heat to high and add tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining butter. Crush tomatoes slightly to release their juices and continue stirring until butter has melted. Add wine or stock and using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits. Slice chicken and top with tomato sauce.

From Annies Eats

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s