Monday, October 1, 2012

Chicken with Tomato Herb Pan Sauce

I love the way that this dish brings out natural sweetness in fresh tomatoes and provides an excellent sauce base for an otherwise very simple meal. Take advantage of the end of tomato season and try this dish asap!

What You'll Need:
2 boneless, skinless chicken breasts
Salt and pepper
¾ cup flour
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 cup fresh spinach
1/3 cup chicken broth
splash of half and half
1 tbsp. minced fresh parsley

What To Do:
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 spinach and cook until wilted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.  Add half and half and 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. 

I ate my chicken over pasta but this would also pair well with rice, quinoa or potatoes!

Source: adapted from Annie's Eats and  Cook Like a Champion, originally from Bon App├ętit, July 2011

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