Wednesday, October 12, 2011

Chicken with Tomato Herb Pan Sauce

I don't know about you but we just finally got our garden cleaned out.  In between all the raining and a possible chance of freezing soon, it was about time.

I've shared with you before how much I love to be outside, work in my yard, and take care of my garden. Well that feeling lasts at least through July and then...I just can't find the time to pull weeds or the energy to be that hot.

Needless to say, when we get around to cleaning out the garden we usually have lovely surprises.  Mostly they are vegetables that we haven't picked for awhile.  I love being able to have meals made almost entirely from our garden.  This one is pretty close.  The only thing I had to buy was the chicken.  Sweet!

One of the veggies we found a lot of was cherry tomatoes.  Sarah, my oldest daughter, LOVES tomatoes.  We always plant one cherry tomato plant just for her (and she can usually be found sitting outside eating them straight off the vine). 

The extra tomatoes were perfect for this lovely lady.  The pan seared tomatoes are very mild and even my tomato hating other children didn't mind them.  This was also a super fast dinner to make and perfect for a busy evening.

Chicken with Tomato Herb Pan Sauce

(click here for printable version)

2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Salt and pepper
3/4 c. flour

2 tbsp.  butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 c. cherry or grape tomatoes (about 12 oz.)
1/3 c. dry white wine or chicken broth (I used the broth and it worked great)
1 tbsp. minced fresh parsley

1.  Season both sides of the chicken breasts with salt and pepper.  Lightly dredge both sides of the chicken in the flour, shaking off the excess.  Set aside.

2.  In a small bowl, combine the butter, garlic, oregano, and paprika.  Season with salt and pepper to taste.  In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.  Transfer to a plate, cover loosely with foil, and set aside.

3.  Increase the heat to high and add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter mixture to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.  Cook for a minute more until well blended.

4.  Slice the chicken, transfer to serving plates, and top with the pan sauce.  Sprinkle with parsley and serve.  Enjoy!

Source:  Annie's Eats

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