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 tasty and seasonal ingredients into a pan. Honestly. That’s about it. And it is so good. So good, in fact, that I think I may have it again next week. The only question left is if I 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
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)
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
two years ago: very vanilla mini cheesecakes