Chicken Breasts with Tomato-Herb Pan Sauce

Ingredients for Chicken Breasts with Tomato-Herb Pan Sauce

• 2 tablespoons (1/4 stick) unsalted butter, room temperature

• 1 garlic clove, minced

• 1 1/2 teaspoons chopped fresh marjoram or oregano

• 1/2 teaspoons sweet paprika

• Kosher salt and freshly ground black pepper

• 2 skinless, boneless chicken breasts

• 475ml mixed cherry tomatoes (11-350g )

• 1 tablespoon chopped fresh flat-leaf parsley

How to make Chicken Breasts with Tomato-Herb Pan Sauce

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

Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in centre, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.

Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.