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Thursday, Sept. 26, 2013

Chicken with Tomato-Herb Pan Sauce

There’s something about this meal that makes it unforgettable.  I don’t know what it is-I typically make this in the fall/winter, because that’s when I start to crave it.  The compound butter mixture is ingenious-it surely rounds out the flavor of the tomatoes. And chicken with tomatoes is well, of course natural pairing!  You can serve this with any type of side…I think veggies & rice would be great! 

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Chicken with Tomato-Herb Pan Sauce
Makes 2 servings

2 tablespoons unsalted butter, room temperature
2 garlic cloves, minced
1 tablespoon chopped fresh oregano
1/2 teaspoon sweet paprika

Kosher salt and freshly ground black pepper
2 skinless, boneless chicken breasts

2 cups mixed cherry or grape tomatoes
1 tablespoon chopped fresh flat-leaf parsley, for garnish

With a fork, mash the butter, garlic, oregano & paprika in a small bowl. Add 1 tablespoon of the butter to a medium-sized skillet over medium heat & melt.

Season the chicken with salt & pepper. Add to the skillet and cook for 6-8 minutes on each side, depending on the size of the chicken breasts. Transfer the chicken on to a plate and wrap with aluminum foil to keep warm

Add in the remaining butter & melt. Add tomatoes to the skillet and increase temperature to medium-high. Cook until they are char & burnt, then crush with a wooden spoon. Allow the tomatoes to release their juices, Spoon the tomato sauce over chicken. Garnish with parsley, if desired.

Source: minimally adapted from Bon Appetit

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