Chicken Breasts with Tomato-Herb Pan Sauce
Tender chicken breasts served with a flavorful pan sauce made from charred cherry tomatoes, fresh herbs, and garlic butter. This elegant yet simple dish combines the sweetness of tomatoes with aromatic marjoram and paprika.
Ingredients
- •2 tablespoons unsalted butter
- •1 clove garlic
- •1½ teaspoons fresh marjoram
- •½ teaspoon sweet paprika
- •to taste salt and pepper
- •2 pieces chicken breasts
- •2 cups cherry tomatoes
- •1 tablespoon fresh parsley
Cooking Instructions
- 1.
Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
5 min
- 2.
Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
12 min
- 3.
Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.
8 min
