Wednesday, August 24, 2011

Chicken with Tomato-Herb Pan Sauce

As soon as tore through my July Bon Appetit, I had this recipe marked.  I couldn't wait to make it.  Then I went on a cleaning spree.  Then I went out of town.  And started school.  See where this is going?  I got busy and forgot about this recipe.

I would say it was a mistake, but all that forgetting actually worked out beautifully.  I mean, I wish I'd made it sooner because it's so delicious, but it worked out to make it once school had started because it was so easy.  (Did you see that?  It was so easy I had to italicize the word!)  This recipe seriously required little more than dumping a few seriously tasty ingredients into a pan.  Honestly.  That's about it.  And it is so good.  So good, in fact, that I think we may have it again next week.  The only question left is if we should make chicken again or try the recipe with a nice, firm white fish...


Chicken with Tomato-Herb Pan Sauce
from Bon Appetit, July 2011

Ingredients:
2 TBSP unsalted butter, room temperature
1 garlic clove, minced
1 1/2 tsp. chopped fresh marjoram or oregano
1/2 tsp. sweet paprika
Kosher salt and freshly ground black pepper
2 skinless, boneless chicken breasts
2 c. mixed cherry tomatoes
1 TBSP chopped fresh flat-leaf parsley (for garnish)

Directions:
1.  Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.

2.  Melt half the marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add 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.

3.  Increase heat to medium-high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes.  Crush tomatoes slightly to release juices; stir 1 minute.  Add remaining marjoram butter to skillet to finish sauce.   Season sauce to taste with salt and pepper. 

4.  Spoon tomato sauce over chicken. Garnish with parsley. 

one year ago: savory peach chicken

15 comments :

Becki's Whole Life said...

I marked this recipe in Bon Appetit, too, but haven't made it yet. So I am glad you tested it for me:-). Your picture looks beautiful - love the tomato- herb sauce!

Pretend Chef said...

I need to subscribe to Bon Appetit again. I miss their crave worthy recipes. This would have been one I bookmarked. Yours looks so delicious. That tomato herb sauce sounds divine with the chicken.

Josie said...

I made this a few weeks ago, and we loved it too! The sauce totally makes the dish!

Krystal said...

I made this dish, too. I'll blog about it next week, but we loved it. I found myself just eating the tomatoes from the pan, hehe. Everything looks fantastic and makes me crave it again. Nomnom.

Chrissy said...

This looks so good! Gorgeous picture as well :)

Erin said...

This looks seriously delicious! I love fresh tomatoes with chicken. Thanks!

Kelsey said...

Krystal--just another food sync up for us! I was definitely snitching tomatoes straight from the pan.

That Girl said...

I have a list of recipes that are just waiting for me to remember to make them!

Nicole, RD said...

I love quick, simple, and delicious weekday meals :)

All Things Yummy said...

Yum, looks delicious.

baking.serendipity said...

I am definitely a fan of easy chicken recipes :) This one looks fantastic!

Ashley's Cooking Adventures said...
This comment has been removed by the author.
Anonymous said...

Hi Kelsey! Silly question, could I use thin sliced cutlets for this dish, or are the thicker breasts better in your opinion?

TIA

Kelsey said...

I think thin cutlets would be fine. You may want to either decrease the amount of sauce or give each person two cutlets, depending on size. It's still chicken after all! Let me know how it goes.

Anonymous said...

Thanks for your response! I will let you know how they turn out.