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[David Schronce]

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
balsamic vinegar

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!

[lesliethequeen]

Ok, great tip on cutting the tomatoes! Thanks!

This looks very tasty. I LOVE Balsamic vinegar and this sounds like a yummy way to use it.

Can I ask if this is moist? I am so afraid of dry chicken breast since my months long battle with meat...I guess I could make a boneless thigh for me (moister) and a breast for the hubby...that would be darn tasty.

Bought Quinoa, just haven't been brave enough to try it...I shall press on! Thanks for the recipe..

[David Schronce]

Thighs work well too.  I use a lot of chicken breast and the trick is not to overcook it.  It doesn't take as long as most people think to get perfectly done. When in doubt use a quick read digital thermometer.  When it gets over 155 degrees F get it off the heat and out of the pan.  Carryover cooking will complete it.

Be sure to rinse your quinoa well before you cook it.  And cook it at least 20 minutes.  I almost always add a flavoring element to the cooking liquid - herbs, broth, garlic, something.  I've even used a packet of Sunrise Orange Crystal Light to make orange quinoa!  Quite tasty!!