chicken with tomato-herb pan sauce

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.

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6 Comments

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6 responses to “chicken with tomato-herb pan sauce

  1. Sara Bridgman

    So good! Made this for the family tonight and it was enjoyed by everyone! The chicken was juicy and tender and my kids loved it too! I put the chicken and sauce over quinoa which I flavored with oregano, shaved almonds, and some italian seasoning. It went very well together.
    Thanks Lindsay!

  2. Miss K

    Linds, I’m gonna make this tonight – even though it’s not tomato season 😉 I’ll let you know how it goes. I like the idea of quinoa too!

    • Hope it turns out, it is SO delicious! Who you making it for??

      • Miss K

        I made it for my man and he LOVED it! I thought it was a bit tart at first (maybe b/c it’s not tomato season?) but the more I ate the more delicious it was! i think i’d pair it with something more simple next time – perhaps orzo, cous cous or a simple veggie risotto, and make more sauce! Thanks Linds!! Dinner made easy 🙂

      • Good to hear! Yes, tomatoes are still around but not the best this time of year, but come summer! Cous cous sounds lovely! And love that you made it for your man! xo

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