Tuesday, April 30, 2013

Chicken with Tomato Herb Pan Sauce

I had a carton of grape tomatoes that I didn't know what to do with.  I've never been a fan or grape or cherry tomatoes-- never liked them raw-- unsure of how to use them.  So I hit the internet and found this recipe at Annie's Eats. This seriously is fast becoming one of my favorite meals. I love doing chicken with a pan sauce because it's pretty simple to make yet the results are very impressive! Both in flavor and in presentation. It also can be made allergy friendly too.  The recipe calls for dredging the chicken in flour, but I forgot to do that one time and it still tasted just as good.  Serve with delectable garlic rice pilaf and a simple balsamic spinach salad.

Chicken with Tomato Herb Pan Sauce
From Annie's Eats, slightly adapted by Egg Free Bakery

2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Kosher salt and fresh cracked pepper
¾ cup flour (this part can be omitted if you want)
2 tbsp. unsalted butter, softened
1 clove garlic, minced
3/4 tsp. dried oregano
½ tsp. paprika
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.)
1/3 cup chicken broth
1 tbsp. minced fresh parsley, optional

Pat chicken dry with paper towels.  Sprinkle salt and pepper on both sides of chicken.  Lightly dredge the chicken in the flour, shaking off the excess.  Set aside.  In a small bowl, combine the softened butter, garlic, oregano, and paprika.  In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. (If your chicken breasts are thick and still not done after suggested time-- you can also remove them at this point from the skillet and transfer to a baking dish and immediately put in a preheated 350 degree oven to finish cooking 10 minutes or so.) Transfer to a plate, cover loosely with foil, and set aside. Increase the heat to high and add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter mixture to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add the broth to the pan, scraping the bottom to loosen the browned bits.  Cook for a minute more until well blended.  Serve tomato sauce over chicken and garnish with parsley if desired.  Yield 4 servings.

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