22 minutes ago
Tuesday, October 18, 2011
This was easy and delicious.
I served this with skinny haricot vert w/ frizzled leeks, but the next time polenta is on the menu.
Easy Weeknight Chicken w/ Cherry Tomato Pan Sauce:
2 chicken breasts, pounded and seasoned w/ kosher salt & pepper
3 tbsp butter
handful of fresh herbs (I used parsley & fresh oregano)
big handful of cherry tomatoes, cut in half
1 garlic clove, chopped
I used my favorite grill pan for this recipe, but a heavy skillet will work just fine.
Season the breasts w/ kosher salt & pepper. Add the butter to the skillet or grill pan and cook the chicken on medium-high for about 4 minutes on each side.
To the pan add the cherry tomatoes (I like to use yellow and red) and garlic and cook with the chicken for another 2-3 minutes, without disturbing them. They will cook down and caramelize.
Splash the pan with about 2 splashes of balsamic vinegar and cook another 30 seconds.
Serve on polenta or mashed potatoes. Delicious and easy!
Did I mention that I hate that it gets dark now at 5:00 pm, and I can't take any good photos in my kitchen with the natural light?
I am mentioning it now.