Chicken with Tomato Herb Pan Sauce
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Unrated
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 -4 Servings
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Course
Main Course
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Cuisine
International
Chicken with Tomato Herb Pan Sauce
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 pound chicken breast boneless skinless
- pinch salt
- pinch black pepper
- 3/4 cup all-purpose flour
Sauce:
- 2 tablespoons butter softened, unsalted
- 1 clove garlic minced
- 1 1/2 teaspoons oregano minced, fresh
- 1/2 teaspoon paprika sweet
- salt to taste
- black pepper to taste
- 2 teaspoons olive oil
- 12 ounces cherry tomato or grape tomatoes, about 2 cups
- 1/3 cup dry white wine or chicken broth
- 1 tablespoon parsley fresh, minced
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.
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