Chicken with Cherry Tomatoes and Herb Pan Sauce

by Grace Boyle on June 29, 2011

Post image for Chicken with Cherry Tomatoes and Herb Pan Sauce

I’m a sucker for print. I work in the digital and online world, but I’ll rep print as long as it stays.

My brother bought me a Bon Appetit magazine subscription and I devour it whenever it arrives in my mailbox. A recent recipe I adapted was from their July 2011 “The Grilling Issue.” Naturally, we added more garlic, spice and fresh parsley to this recipe but it’s the sauce that really drives this recipe home. You will love it!

This chicken dish is delicious and we served it with another Bon Appetit recipe a snap-pea, feta, raddish and fresh mint salad topped with a lemon, vinegar and olive oil dressing.

Chicken Breasts with Tomato-Herb Pan Sauce
[adapted from July 2011 Bon Appetit recipe]

You Will Need:

  • 1/4 stick unsalted butter (room temperature)
  • 5 cloves of garlic (minced)
  • 1 1/4 tsp. chopped fresh marjoram
  • 1/2 tsp. paprika
  • 1/2 tsp. chili
  • 4 skinless, boneless chicken breasts
  • 2 cups mixed cherry tomatoes
  • 4 Tbsp. chopped fresh parsley
  • salt and pepper to taste

Method:

Mash the butter, garlic, marjoram, chili and paprika in a small bowl to blend. Add salt and pepper to taste in mixed bowl.

Melt 1 tablespoon of the marjoram butter in a medium heavy skillet over medium heat. Season the chicken with salt and pepper. Add the chicken to the skillet, cover and cook (about 4-6 minutes each side). Transfer the chicken to a plate and cover with foil to keep warm.

Add tomatoes to the same skillet , stir occasionally for about 5 minutes, until they char and burst (this will start to permeate your kitchen with a sizzling, delicious smell). Add the remaining marjoram butter to skillet. Crush the tomatoes in the skillet to release juices.

Season the sauce to taste with salt and pepper. Spoon the sauce over the chicken. Garnish with parsley.

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  • http://www.BigWorldSmallKitchen.com Kazia Jankowski

    This looks really great and I love to concept of only having to use one skillet. Not only does that allow for a delicious transfer of juices and flavors, but less clean up means more time to eat!

    • http://gracefullplate.com Grace Boyle

      Kazia, that’s a great point. It’s pretty seamless and not too hard to clean up. The sauce really makes it and those charred cherry tomatoes that pop open after being on high heat are divine.

  • http://www.highlandsranchfoodie.wordpress.com Lea Ann

    Fabulous looking recipe and I’ve bookmarked it. I’m a sucker for print also … I rep’d magazine advertising for 15 years. My most favorite career.

    • http://gracefullplate.com Grace Boyle

      Lea Ann, that’s great! Let me know if you make this :)

  • http://www.virtuallybing.com Bing Chou

    In my food world, print still trumps digital in just one category: food porn. I’m a former print subscriber to Cook’s Illustrated and frequently picked up copies of Saveur and Bon Appetit, mostly for the photographs, and partly for the articles. No longer.

    These days I subscribe to Cook’s Illustrated’s online service because accessing my favorite recipes is so much easier, and it doesn’t take up any kitchen counter real estate like my cookbooks (which mostly gather dust).

    I do miss my glossy photos though. Luckily fine folks like yourself take the time to write and shoot – it’s appreciated.

    • http://gracefullplate.com Grace Boyle

      Great point, Bing.

      And thanks for the kind words. The visual aspect is so important to me. For that reason, this blog takes that much longer because the photos are the big piece and editing them, uploading, etc. takes a while.

      Thanks for always being such a great supporter.

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