Inspiration: One can never have too many easy weeknight suppers, right? The bonus with this one (and really with many dishes that have pan sauces) is that it looks so nice and elegant, too. I really need to cook with pan sauces more – in almost every case, they’re simple; they’re beautiful; and they taste great.
What We Loved: This is a lovely dish with simple flavors. The pan sauce is a touch earthy and just a touch sweet, and it has a great, slightly thick consistency from all of the tomato juices that mix with the rest of the ingredients. We loved the herbal flavor of the oregano, and of course we really enjoyed the rich tomato flavor that dominated the sauce. With some buttered green beans on the side, it really can’t get much simpler and prettier than this.
Tips: I thought that I noticed that the paprika in this dish tasted a little bitter, which would have come from the fact that it was mixed into the butter and sauteed for so long in the pan. By no means did it ruin the dish (Brandon said that he didn’t even notice it), but I might suggest mixing only the oregano, salt, and pepper in with the butter that you cook the chicken in, and then adding the paprika into the second batch of butter that gets added into the sauce near the end. That way, the paprika won’t have a chance to char at all on the bottom of the pan, producing that slightly bitter flavor. Also, I’m thinking that a splash of balsamic vinegar might go really well in this dish, adding just a touch more sweetness and some added complexity.
Chicken with Tomato Herb Pan Sauce
Source: Adapted from Annie’s Eats, originally from Bon Appetit July 2011
2 boneless, skinless chicken breasts, butterflied and cut in half
Kosher salt and black pepper
2 tablespoons butter, at room temperature
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon sweet paprika
1 pint grape tomatoes
1/3 cup chicken stock
1. Combine the butter, garlic, oregano, and paprika in a small bowl. Season to taste with salt and pepper.
2. Melt half of the butter mixture in a saute pan over medium heat. Season the chicken with salt and pepper, and saute in the herb butter for about 4 minutes per side, until cooked through. Remove to a plate and tent with foil to keep warm.
3. Add the tomatoes to the pan, and stir occasionally until they begin to brown and burst, about five minutes. Add the rest of the herb butter to the pan, and crush the tomatoes slightly with the back of your spoon until they release their juices and begin to combine with the butter.
4. Add the broth to the pan, and continue cooking until everything is well-blended and a nice pan sauce forms.
5. Serve the chicken topped with the sauce.