This was easy and delicious. The perfect "dinner in a flash" for a mid-week meal - and it has a little pizazz!
I served this with skinny haricot vert w/ frizzled leeks, but the next time quinoa or mashed caulflower is on the menu.Chicken w/ Cherry Tomato Pan Sauce
2 chicken breasts, pounded and seasoned w/ kosher salt & pepper
3 tbsp butter
handful of fresh herbs (I used parsley & fresh oregano)
big handful of cherry tomatoes, cut in half
1 garlic clove, chopped
I recommend your favorite grill pan for this recipe, but a heavy skillet will work just fine.
Season the breasts w/ kosher salt & pepper.
Add the butter to the skillet or grill pan and cook the chicken on medium-high for about 4 minutes on each side.
To the pan add the cherry tomatoes (I like to use yellow and red) and garlic and cook with the chicken for another 2-3 minutes, without disturbing them. They will cook down and caramelize.
Splash the pan with about 2 splashes of balsamic vinegar and cook another 30 seconds.
Serve on quinoa, mashed cauliflower or your favorite starch. Delicious and easy!
Cook's Note: A trick I learned for cutting cherry tomatoes: Put them all inside a plastic bowl lid and lay another lid on top. This will hold them in place while you cut the whole lot of them by passing a knife sideways between the lids!