Chicken Breasts with Brown Butter-Garlic Tomato Sauce
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Serves 4 (serving size: 1 chicken breast and about 1/3 cup tomato mixture)
Browned butter is the quick cook’s best-kept secret: Less than two minutes in the pan caramelizes the milk solids in butter for a fragrant, nutty note in any dish. Try not to chop the tomatoes too finely; you want them somewhat chunky so they’ll break down in the sauce faster, but you also want them to retain some shape. If your chicken breasts are larger than 6 ounces (some can be as big as 12 ounces), halve the two breasts horizontally instead of pounding them thin. Serve over a bed of whole-wheat couscous, whole-grain polenta, or brown rice.
- 4 (6-oz.) skinless, boneless chicken breasts
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 6 garlic cloves, sliced
- 2 cups halved grape tomatoes
- 3 tablespoons fresh flat-leaf parsley leaves
- Calories 341
- Fat 17.3g
- Satfat 5.6g
- Monofat 8.1g
- Polyfat 1.6g
- Protein 39g
- Carbohydrate 5g
- Fiber 1g
- Cholesterol 139mg
- Iron 1mg
- Sodium 443mg
- Calcium 36mg
- Sugars 4g
- Est. added sugars g
How to Make It
Place chicken breasts on a cutting board; pound to a 1/2-inch-thickness using a meat mallet or small, heavy skillet (all four breasts should fit in one large skillet). Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Remove from pan; keep warm. Do not wipe pan clean.
Reduce heat to medium. Add remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and garlic to drippings in pan; cook 2 minutes or until butter just begins to brown, stirring frequently. Stir in tomatoes; cook 2 minutes or until tomatoes are wilted. Spoon tomato mixture over chicken; sprinkle with parsley.