Monday, September 19, 2011

Chicken with Tomato Herb Pan Sauce


For the chicken:
2 boneless, skinless chicken breasts
Freshly squeezed lemon juice
Salt and pepper

For the sauce:
2 tbsp. unsalted butter, softened
2 cloves garlic, minced
1½ tsp. fresh basil, chopped
½ tsp. sweet paprika
Salt and pepper
2 teaspoons olive oil
1 1/2 cups cherry tomatoes
1/3 cup + 2 tbsp chicken broth

1 tbsp. minced fresh parsley, optional for garnish

Rinse and pat dry the chicken. Squeeze lemon juice all over both sides. Season 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, basil, and paprika. Season with salt and pepper to taste. 

In a large skillet over medium-high heat, melt half of the basil butter with the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through. Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high (and open all kitchen windows :))  then 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 broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the tomatoes and pan sauce. Sprinkle with parsley and serve with baked garlic rice pilaf.

Source: Adapted from Bon App├ętit, July 2011
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