Friday, December 9, 2011

Chicken with Tomato Herb Pan Sauce

This recipe is delicious and easy enough to prepare on a busy weeknight. The sauce really makes the dish but is easily adaptable to whichever fresh or dried herbs you have on hand. I plan to follow this recipe again using boneless pork chops in place of the chicken breasts.


Chicken with Tomato Herb Pan Sauce
recipe adapted from Annie's Eats adapted from Cook Like a Champion, originally from Bon App├ętit


For the chicken:
2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Salt and pepper
¾ cup flour
½ teaspoon dried oregano
½ teaspoon sweet paprika

For the sauce:
2 tablespoons unsalted butter, softened
1 clove garlic, minced
1 teaspoon minced fresh basil
 Salt and pepper
2 teaspoons olive oil
1 pint grape tomatoes
1/3 cup dry white wine or chicken broth
1 tablespoon minced fresh parsley

Combine the flour, oregano, and paprika in a shallow bowl. Season both sides of the chicken breasts with salt and pepper.  Lightly dredge both sides of the chicken in the flour, shaking off the excess.  Set aside.

In a small bowl, combine the butter, garlic, and basil; season with salt and pepper.  

In a large skillet over medium-high heat, melt 1 tablespoon of the garlic 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. 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 wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the pan sauce. Sprinkle with parsley and serve.