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Chicken Breasts with Tomato Herb Pan Sauce

Chicken Breasts with Tomato Herb Pan Sauce

I saw this recipe on Epicurious and I couldn’t wait to make it.  I love how light, healthy, and fresh this recipe tasted.  The chicken was moist and tender and the tomato herb pan sauce was so flavorful.  I adapted the recipe to suit my family’s tastes and we all loved it.  I served this chicken with Brown Rice with Grilled Vegetables for a healthy and flavorful meal.

Chicken Breasts with Tomato Herb Pan Sauce

How to Make Chicken Breasts with Tomato Herb Pan Sauce

Combine the butter with the basil, parsley, oregano, and minced garlic together in a small bowl.

Trim any fat from your chicken breasts.  Cut them in half then place them between two pieces of plastic wrap.  Using a mallet, pound the chicken breast until they are 1/2 inch thick.  Season each side of the chicken with sea salt and freshly cracked pepper, to taste.

Heat a skillet over medium-high heat.  Once the pan is hot, add a bit of the butter, then add the chicken breasts (you may have to cook the chicken in batches – don’t overcrowd the pan).  Cook for 4-5 minutes, or until golden brown, then flip over and cook for 2-3 minutes or until chicken is cooked through.  Remove from the pan and place on a platter covered with a tin foil tent.

Add the tomatoes to the pan and season with sea salt and freshly cracked pepper.  Cook, stirring often, until the tomatoes start to burst, about 5-7 minutes.  Add the remaining herb butter to the pan along with the chicken broth.  Cook, stirring constantly for a few minutes while you crush some of the tomatoes slightly to release the juices.  Taste the sauce and season with sea salt and freshly cracked pepper, to taste, if needed.  Place the chicken back into the pan to reheat for a minute before placing them on serving plates.  Spoon sauce evenly over the top of each piece of chicken.  Serve immediately.  Enjoy.

Chicken Breasts with Tomato Herb Pan Sauce

 

Chicken Breasts with Tomato Herb Pan Sauce

Chicken Breasts with Tomato Herb Pan Sauce

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 2 tablespoons butter room temperature
  • 1-2 small garlic cloves minced
  • 1 ½ tsp fresh basil chopped
  • 1 ½ tsp parsley chopped
  • 1 tsp fresh oregano chopped
  • Sea salt and freshly ground black pepper to taste
  • 2 skinless boneless chicken breasts cut in half, pounded thin
  • 2 cups mixed grape tomatoes
  • ¼ cup of chicken broth

Instructions

  • Combine the butter with the basil, parsley, oregano, and minced garlic together in a small bowl.
  • Trim any fat from your chicken breasts. Cut them in half then place them between two pieces of plastic wrap. Using a mallet, pound the chicken breast until they are 1/2 inch thick. Season each side of the chicken with sea salt and freshly cracked pepper, to taste.
  • Heat a skillet over medium-high heat. Once the pan is hot, add a bit of the butter, then add the chicken breasts (you may have to cook the chicken in batches - don't overcrowd the pan). Cook for 4-5 minutes, or until golden brown, then flip over and cook for 2-3 minutes or until chicken is cooked through. Remove from the pan and place on a platter covered with a tin foil tent.
  • Add the tomatoes to the pan and season with sea salt and freshly cracked pepper. Cook, stirring often, until the tomatoes start to burst, about 5-7 minutes. Add the remaining herb butter to the pan along with the chicken broth. Cook, stirring constantly for a few minutes while you crush some of the tomatoes slightly to release the juices. Taste the sauce and season with sea salt and freshly cracked pepper, to taste, if needed. Place the chicken back into the pan to reheat for a minute before placing them on serving plates. Spoon sauce evenly over the top of each piece of chicken. Serve immediately. Enjoy.
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  1. Let me start by saying I NEVER cook as my husband is an amazing cook but ever since I found your site and subscribed, I have been kicking it up a notch! My husband thanks you! In regards to this recipe, I had to tweak a few things (herbs, b/c store didn’t have any believe it or not when I was there, but it still came out amazingly delicious. I cannot wait to make something else tonight!