Chicken with Tomato Herb Pan Sauce

I saw this Chicken with Tomato Herb Pan Sauce recipe on a few blogs a couple of years ago and finally decided to give it a try before another summer ends. I am glad I did. The chicken is dredged in flour and pan-fried, then topped with a cherry tomato and herb sauce. The tomatoes are cooked at a high temperature to help bring out their sweetness.

Overall, this chicken has a wonderful combination of flavors and comes together quickly for a weeknight meal, less than 30 minutes! I served the chicken with spaghetti, but it would also be great with Annie’s Garlic Rice Pilaf.

Chicken with Tomato Herb Pan Sauce

Adapted from Annie’s Eats, from Bon Appétit, July 2011

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Chicken with Tomato Herb Pan Sauce

Course Main

Cuisine N/A

Keyword cherry tomato, chicken, poultry, summer, tomato

Prep Time 15 minutes

Cook Time 10 minutes

0 minutes

Total Time 25 minutes

Servings 2 -4 Servings

Ingredients

• 1 pound boneless skinless chicken breasts
• pinch salt and pepper
• 3/4 cup all-purpose flour

Sauce:

• 2 tablespoons unsalted butter softened
• 1 clove garlic minced
• 1 1/2 teaspoons fresh oregano minced
• 1/2 teaspoon sweet paprika
• salt and pepper to taste
• 2 teaspoons olive oil
• 12 ounces (about 2 cups) cherry or grape tomatoes
• 1/3 cup dry white wine or chicken broth
• 1 tablespoon minced fresh parsley

Instructions

• Cut each chicken breast in half parallel to the cutting board to make a total of 4-6 thin breasts. Season each side with salt and pepper. Line a plate with flour and coat both sides of each breast.
• In a small bowl, mix softened butter with garlic, oregano, paprika, salt, and pepper.
• In a large skillet, drizzle olive oil and 1 tablespoon of herb butter over medium high heat. Once butter is melted and pan is thoroughly heated, add chicken. Cook until golden brown and flip to other side. Once golden and cooked through, about 4 minutes per side, remove to plate and cover with foil to keep warm.
• Increase heat to high and add tomatoes. Once the tomatoes begin to char, add remaining herb butter. Use a wooden spoon to gently crush the tomatoes and cook, stirring often, until butter is melted. Stir in white wine to deglaze the pan. Cook until heated through.
• Serve sauce immediately over chicken and pasta or rice pilaf.