Friday, September 30, 2011
Chicken with Tomato Herb Pan Sauce
Tonight's dinner menu was inspired by a post on Annie's Eats blog and the original recipe came from Bon Appetit's July issue. Ironically, I have a subscription to this magazine and skipped right over this recipe since it is a simple recipe containing a mere 8 ingredients but packs a punch in flavor. This recipe only takes 30 minutes to prepare in addition to being wonderful. It's a keeper in my book.
I made the Baked Garlic Rice Pilaf as one of our sides which was very good and I also oven roasted some broccoli which I drizzled with olive oil and seasoned with salt and pepper. I roasted the broccoli right along side the rice in the oven for the last 30 minutes of the rice recipe.
From Annie's Eats website, adapted from Bon Appetit, July 2011
Chicken with Tomato Herb Pan Sauce (Serves 4)
For the chicken:
2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Salt and pepper
¾ cup flour
For the sauce:
2 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ 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.
From Annie's Eats website - Baked Garlic Rice Pilaf (Serves 4)
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Preheat the oven to 375° F. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, the salt and pepper and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
Note: This recipe can be doubled without increasing the baking time.