Chicken Breasts with Tomato-Herb Pan Sauce

Name: Chicken Breasts with Tomato-Herb Pan Sauce
Yield: 4 servings
Ingredients: 1 2 tablespoons (1/4 stick) unsalted butter, room temperature; 1 1 garlic clove, minced; 1 1 1/2 teaspoons chopped fresh marjoram or oregano; 1 1/2 teaspoon sweet paprika; 1 Kosher salt and freshly ground black pepper; 1 2 skinless, boneless chicken breasts; 1 2 cups mixed cherry tomatoes (11-12 ounces); 1 1 tablespoon chopped fresh flat-leaf parsley

From the kitchen of Carly

Seared chicken breasts finished in a bright tomato pan sauce infused with garlic, marjoram, and paprika. The tomatoes burst and char in the hot skillet, creating a concentrated, herbaceous glaze that clings to the tender meat.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons (1/4 stick) unsalted butter, room temperature
11 garlic clove, minced
11 1/2 teaspoons chopped fresh marjoram or oregano
11/2 teaspoon sweet paprika
1Kosher salt and freshly ground black pepper
12 skinless, boneless chicken breasts
12 cups mixed cherry tomatoes (11-12 ounces)
11 tablespoon chopped fresh flat-leaf parsley

Instructions

Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken 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.
Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.