With fall fast approaching, it’s hard to believe that tomatoes are still in season.
In California, tomato season actually begins mid July, peaks in August, and continues on through mid September. This means that there’s a pretty good chance you’ll still find a delicious offering of fresh tomatoes at your local grocer or farmers market, and for this reason, I must recommend this recipe as a must try!
It’s super simple and incredibly delicious. It was featured in the July edition of Bon Appetit magazine.
It’s use of a herb butter and fresh, mixed cherry tomatoes makes this dish incredibly tasty. The sautéed chicken is very moist, tender and flavorful. I felt professional and accomplished, I’d made a dish that consisted of a ‘herb pan sauce’.
I served this dish with a mushroom risotto from Trader Joe’s and a simple green salad.
Chicken Breasts with Tomato-Herb Pan Sauce
Adapted from Bon Appetit
2 T unsalted butter, room temp
1 garlic clove, minced
1 1/2 t chopped fresh oregano
1/2 t paprika
salt and pepper
2 boneless, skinless breasts of chicken
2 c mixed cherry tomatoes
1 T chopped fresh parsley
Mash butter, garlic, oregano and paprika in small bowl and season to taste with salt and pepper.
Melt 1 T of herb butter in medium 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 on each side (if breasts are large, pound down to make them a bit thinner). Transfer chicken to plate and tent with foil to keep warm.
Increase heat to high. Add tomatoes to skillet to cook, stirring occasionally until they begin to char and burst (about 5 min). Add remaining herb butter, crush tomatoes slightly to release juices and stir one minute. Season sauce to taste with salt and pepper. Spoon over chicken and garnish with fresh parsley.
I’m grateful that the Lord gives us good gifts each season so that we can create amazing eats. Enjoy!
**Photo taken by Elizabeth Ray Photography.