We have a sweet tooth. Well, I have a sweet since I can’t speak for everyone else, as you can tell by my obsession with cheesecake, so its not surprise that I try to balance the rest of my meals. My thinking is that if I eat really healthy all the time, then I can get away with eating decadent desserts.
Also, Chicken with Tomato Herb Pan Sauce tastes amazing.
Chicken with Tomato Herb Pan Sauce
2 tablespoons unsalted butter, at room temperature
1 garlic clove, minced
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 boneless, skinless chicken breasts
2 teaspoons olive oil
2 cups cherry tomatoes (11-12 ounces)
1 tablespoon chopped fresh parsley
In a small bowl, mix together the butter, garlic, oregano and paprika. Season to taste with salt and pepper and set aside.
Preheat oven to lowest possible temperature. Season both sides of the chicken breasts with salt and pepper. Measure the flour onto a plate. Working with one breast at a time, press both sides into the flour. Shake gently to remove excess flour and repeat with remaining breast.
Melt 1 tablespoon of the oregano butter with the 2 teaspoons of oil in a large skillet set over high heat. Reduce to medium-high when the butter stops foaming. Lay the chicken breasts in the skillet and sauté until browned on one side, about 4 minutes. Flip and continue cooking 3-4 minutes. Transfer to a small pan or oven-safe plate and keep warm while preparing sauce.
Increase heat to high and add tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining butter. Crush tomatoes slightly to release their juices and continue stirring until butter has melted. Using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits. Remove chicken from oven and add any juices that may have accumulated. Slice chicken and top with tomato sauce. Sprinkle with fresh parsley and serve.
The recipe was adapted from Cook like a Champion.