Is anyone else confused by this uncharacteristically warm winter? We received a few inches of snow this past weekend, then yesterday it was 50 and sunny. On the plus side, all the snow has melted. If I didn’t know any better, I’d say warmer days were coming.
But of course I know better.
This dish is delightful. It’s light, but intensely flavored by the warm tomatoes and fresh rosemary. And ready in 20 minutes! Talk about an easy, healthy, weeknight meal.
Sautéed chicken with a light tomato pan sauce? Sign me up!
Directions
In a small bowl, combine ingredients for herbed butter: butter, garlic, salt, pepper, and fresh chopped rosemary.
Season chicken cutlets with salt and pepper on both sides. Heat a large skillet over medium-high heat, then melt olive oil and 1 tablespoon of rosemary butter. Add chicken and cook for 3-5 minutes per side, or until fully cooked.
Remove chicken from pan and set aside.
Turn the heat on the skillet up to high, then add the tomatoes. Cook, stirring occasionally until the tomatoes begin to char, about 5 minutes. Add the remaining rosemary butter mixture. Crush the tomatoes with the back of a spoon to help release their juices, then add white wine or chicken broth and scrape the bottom of the pan to release the brown bits. Cook for additional minute or two.
We served ours with snap peas and half a baked potato (loaded with lots of crispy shallots!). I’m telling you, healthy never looked or tasted so good.
The original recipe called for using tilapia instead of chicken, and oregano in place of rosemary. Feel free to mix and match however you’d like. Select a protein, flavor the butter mixture with whichever fresh herbs you love most, and revel in the simplicity of it all.
Like I said: delightful.
Chicken with Tomato-Herb Pan Sauce
*Recipe adapted from Gimme Some Oven.
Yields: 4 servings
Time: 20 minutes
Ingredients
- 4 chicken cutlets
- Kosher salt
- Freshly ground black pepper
- 2 tbsp unsalted butter, at room temperature
- 2 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- Kosher salt
- Freshly ground black pepper
- 2 tsp olive oil
- 2 cups cherry or grape tomatoes
- 1/3 cup dry white wine or chicken broth
- 1 tbsp minced fresh parsley
Instructions
- Season both sides of the chicken cutlets with salt and pepper. Set aside.
- In a small bowl, mast together the butter, garlic, and rosemary until evenly mixed. Season with salt and pepper to taste.
- In a large skillet over medium-high heat, melt 1 tablespoon of the rosemary butter with the olive oil. Place the chicken cutlets in the skillet and cook 3-5 minutes per side, or until the chicken is fully cooked. Transfer to a plate, tent 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 1-2 minutes more until well blended.
- Transfer chicken to serving plates, then top with the sauce. Sprinkle with fresh parsley or additional rosemary and serve immediately.
You know my grape tomatoes will have to be cut in half or even quarters ;) but this looks really tasty! Adding it to my mental rotation!