Recipe: Chicken Breasts with Tomato-Herb Pan Sauce

I was going through an old Bon Appetit magazine and I came across a recipe that I must confess, I have not tried, but I think it has potential in the homes of busy working mamas.  See what you think and let me know!


“2 servings.  They key to this saute:  cook the tomatoes with the bits of chicken left over after you’ve seared it in the pan.  When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.”


  • 2 Tbsp. (1/4 stick) unsalted butter, room temperature
  • 1 garlic clove, minced
  • 1.5 tsp. chopped fresh marjoram or oregano
  • 1/2 tsp. sweet paprika
  • Kosher salt and freshly ground black pepper
  • 2 skinless, boneless chicken breasts
  • 2 cups mixed cherry tomatoes (11 – 12 oz)
  • 1 Tbsp. chopped fresh flat-leaf parsley


  • Mash butter, garlic, marjoram, and paprika in a small bowl to blend.  Season marjoram butter to taste with salt and pepper.
  • Melt 1 Tbsp. marjoram butter in a medium heavy skillet over medium heat.
  • Season chicken with salt and pepper.
  • Add chicken to skillet, cover, and cook until no longer pink in the center, about 5 minutes per side.
  • Transfer chicken to a plate.  Tent chicken with foil to keep warm.
  • Increase heat to high.  Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes.
  • Add remaining marjoram butter to skillet.  Crush tomatoes slightly to release juices; stir 1 minute
  • Season sauce to taste with salt and pepper.  Spoon over chicken.  Garnish with parsley.
Prep time:  10 min
Cook time:  20 minutes

source:  Bon Appetite, July 2011

%d bloggers like this: