Chicken Breasts with Tomato-Herb Pan Sauce Recipe

Chicken Breasts with Tomato-Herb Pan Sauce Recipe

  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 garlic clove, minced
  • 1 1/2 teaspoons chopped fresh marjoram or oregano
  • 1/2 teaspoon sweet paprika
  • Kosher salt and freshly ground black pepper
  • 2 skinless, boneless chicken breasts
  • 2 cups mixed cherry tomatoes (11-12 ounces)
  • 1 tablespoon chopped fresh flat-leaf parsley
  1. Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
  2. 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.
  3. 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.
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