Chicken with Tomato Herb Pan Sauce

When I get home from a long day at work, my first priority (…after securing an adult beverage) is trying to figure out an easy, fast, and healthy-ish dinner.  Every once in a while, we stray from healthy to succumb to our desires for things like mac and cheese or pizza, but for the most part we try to keep it balanced around here.

Chicken breasts are the true workhorse in the kitchen.  They are healthy, but often need to be jazzed up in order to avoid being bland.  This recipe uses minimal ingredients and is for the most part pretty healthy (OK, so there’s a little bit of butter involved…but just a little!)

Start by mashing together the butter, garlic, marjoram or oregano, and paprika to create the compound butter.

Melt 1 tablespoon of the compound butter in a non-stick skillet over medium heat.  Season your chicken breasts with salt and pepper and add the chicken to the skillet.  Cook until no longer pink, about 6 to 8 minutes per side.  Transfer the chicken to a plate and tent with foil to keep warm.

Do not clean out the skillet.  Increase the heat to high and add the tomatoes to the skillet, stirring occasionally until they begin to char, about 5 minutes.  Once the tomatoes have started to burst, add in the remaining tablespoon of the compound butter and stir.  If tomatoes haven’t burst on their own, you can crush lightly to help release their juices.

Season the tomato sauce with salt and pepper and spoon over the chicken.  Garnish with chopped parsley.  Seriously fast; seriously easy.  Seriously Yum-O.

Ingredients

  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 garlic clove, minced
  • 1 1/2 teaspoons chopped fresh marjoram or oregano
  • 1/2 teaspoon sweet paprika
  • Kosher salt and freshly ground black pepper
  • 2 skinless, boneless chicken breasts
  • 2 cups mixed cherry tomatoes (11-12 ounces)
  • 1 tablespoon chopped fresh flat-leaf parsley

Yields 2 servings

Recipe adapted from Bon Appetit, July 2011

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Categories: Poultry, Recipes

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