Tuesday, November 15, 2011

Chicken with Tomato Herb Pan Sauce

Wow, it has been so long since I've posted anything that I can't even remember how to write.  And honestly, I almost didn't blog this recipe because so many other bloggers have posted about it and did a far better job than I did with it.  Since I really didn't have any of the fresh herbs this recipe called for, I should probably have called this "Chicken & Cooked Tomatoes" but I was in need of a quick weeknight recipe and had chicken and tomatoes, so I went with it.  I really enjoyed this, but my husband found it a little bland.  I probably liked it because I added a drizzle of delicious balsamic vinegar to mine, and my husband seems to think he doesn't like balsamic (silly boy).  I would definitely say to go the distance and add the fresh herbs the recipe calls for to keep the flavor going!
 Chicken with Tomato Herb Pan Sauce (from Annie's Eats, originally from Bon Appetit)
For the chicken:
2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Salt and pepper
¾ cup flour

For the sauce:
2 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.)
1/3 cup dry white wine or chicken broth
1 tbsp. minced fresh parsley
1 tsp balsamic vinegar

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.

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.

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.

Transfer chicken to serving plates, and top with the pan sauce. Sprinkle with parsley, drizzle with balsamic vinegar (if desired) and serve