Chicken with Tomato Herb Pan Sauce

I don’t know about you, but I have PILES of cooking magazines EVERYwhere in my house.

Every once in a while I feel the need to purge the piles. I spend hours upon hours pouring through them, tearing out recipes that I have EVERY intention of making. HA!

These torn out pages then become piles of their own. And then these piles begin to get unwieldy

The next step becomes going through these piles and piles of torn out recipes. I sit there and look at some of these pages thinking to myself, ‘What the heck were you thinking, girl? You are NEVER going to make this!’

Going through these pile I found this recipe for Chicken with Tomato Herb Pan Sauce from an issue of Bon Appetit in July 2011. Yes, it’s been at least that long since I last weeded through the piles!

This was delicious and quick and super easy. Lots of flavor packed into the oregano butter that finds its way into the tomatoes and chicken. I served this with orzo that I saved a tiny bit of the oregano butter to mix into.

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

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.

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

NOTE: Nothing to change! Totally WOW! Really quick and easy to put together. Great for a mid-week, guests coming over dinner.