Chicken Breasts with Tomato-Herb Pan Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce. 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 |
Directions:
1. Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
2. Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken 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.
3. Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.
4. Per serving: 382 calories, 17 g fat, 8 g carbohydrates Nutritional analysis provided by Bon Appétit
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