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.