Chicken with Tomato Herb Pan Sauce

Things are weird around here.  

Copper is currently not setting foot on our grass in our backyard.  Yup, that means pooping on the rocks.  It is most likely a strike of some sort.  

Scot has friended a spider named Al.  Probably our closest friend at this point.  He feeds him.  

We don't have our fridge at work yet, so I eat carrots with hummus everyday for lunch.  Actually, I eat carrots with hummus from about noon-4 pm constantly, everyday.  I don't think everyday needs to be one word?

Scot has two new obsessions:  his gate and curling.  He built a gate and verifies its ability to withstand gravity at least twice a week.  He joined a curling club.  He pretends like he isn't trying to make the olympics but I know that is his only goal in life right now.

I am going to join the curling club once it does NOT conflict with me teaching night classes.  I plan to be the one who does all the yelling.  

I have been scoring in the picking recipes department.  Can I just tell you that paprika and chicken belong together?  And that this chicken recipe is KILLER good.  I know food typically smells good when it is cooking away, but the smell here is delicious.  Go make this before all the summer cherry tomatoes are gone!  And if you still haven't tried this method for cooking chicken, you must.  You must.  

Chicken with Tomato Herb Pan Sauce

from Bon Appetit, July 2011 via Annie’s Eats

For the chicken:

2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)

Salt and pepper

3/4 cup flour

For the sauce:

2 tbsp. unsalted butter, softened

1 clove garlic, minced

11/2 tsp. fresh oregano, minced

1/2 tsp. sweet paprika

Salt and pepper

2 tsp. olive oil

2 cups cherry or grape tomatoes (about 12 oz.)

1/3 cup dry white wine or chicken broth

1 tbsp. minced fresh parsley

Season both sides of the chicken breasts with salt and pepper. Lightly dredge both sides of the chicken in the flour, shaking off the excess. Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the pan sauce. Sprinkle with parsley and serve.

(Servings: 4, Prep time: 20 min., Cook time: 20 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste): 8/10

Scot (taste):  8/10

Effort: 2/5

Dishwashing Effort: 2/5