chicken with tomato herb pan sauce
Chicken with Tomato Herb Pan Sauce a flavorful and delicious dinner.
For someone not being a fan of tomatoes, I’m sure cooking a lot with them. But that’s the thing, I can tolerate them in cooking, I just can’t eat them by itself. Like the picture above, I picked those tomatoes off and gave them to Jason after I took the picture. Haha, I’m so picky and annoying, sue me!
This recipe is popping up all over the web and now I know why. It’s delicious. The ingredients and spices are what gives this dish the ability to give your taste buds a happy dance. The seasoned butter that you prepare for this dish really gives it a well-rounded flavor and the juice from the tomatoes brings out their natural sweetness and gives the pan sauce the extra umph. Jason instantly loved this dish, and quite frankly, even with my loathe for tomatoes, I loved this dish too. I was able to eat a couple cherry tomatoes because of how cooked down they were and they just tied perfectly in with the seasoned chicken. The side dishes I prepared with this also paired perfectly, if I do say so myself. I made mashed potatoes from scratch (which were awesome, nothing beats homemade mashed taters!) and I sauteed some spinach with garlic. You can pair any side dish with this chicken. Most on the web have paired it with garlic rice pilaf, but I decided to go another route. It’s all preference and whatever you feel like doing, really.
This was such a deliciously flavorful meal that you will love!
- 4 chicken tenderloins
- 1/2 cup flour
- 2 tbsp salted butter, softened
- 1 clove garlic, minced
- 1 1/2 tsp Italian seasoning
- 1/2 tsp paprika
- 2 cups cherry tomatoes
- 1/3 cup chicken broth
- Fresh minced parsley for topping, optional
- Season both sides of the chicken with salt and pepper.
- Lightly dredge the chicken in flour and set aside.
- In a small bowl, combine butter, garlic, Italian seasoning and paprika.
- In a large skillet, on medium-high heat, melt 1 tbsp. of the seasoned butter with some olive oil.
- Place the chicken in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.
- Transfer to a plate and cover loosely with foil.
- In the same skillet, increase the heat to high and add in the tomatoes.
- Cook the tomatoes, stirring occasionally, until the skins are charred and they begin to burst. It takes about 5 minutes.
- Add the remaining seasoned butter to the pan, stirring to melt.
- Begin to crush the tomatoes slightly to release their juices.
- Add in the chicken broth, scraping bits from the bottom of the pan.
- Cook for a minute or two longer until well blended.
- Take a piece of chicken and put it on a serving plate. Top with the pan sauce and tomatoes. Sprinkle with parsley and serve with your side dishes.
Source: Annie's Eats
Posted on October 17, 2011