Chicken Breasts with Tomato Herb Pan Sauce
Servings 4
Equipment
- Large skillet
Ingredients
- 2 tablespoons butter room temperature
- 1-2 small garlic cloves minced
- 1½ tsp fresh basil chopped
- 1½ 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 in a small bowl.
- Trim any fat from your chicken breasts. Cut them in half then place them between two pieces of plastic wrap.
- Pound the chicken breast with a mallet until they are ½-inch thick. Season each side of the chicken with sea salt and freshly cracked pepper, to taste.
- Heat a large skillet over medium-high heat. Once the pan is hot, add a bit of the butter and 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 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 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.