Chicken breasts are elevated with a tomato herb pan sauce made with butter, oregano and cherry tomatoes.
In case you haven’t noticed, I really like tomatoes. I dread when summer ends and tomatoes are no longer in season. Luckily, there’s still some time left before that happens, and I plan on taking advantage of local, in-season tomatoes as long as I can. I have a few favorite recipes that use tomatoes, but I was beyond excited when I saw this one in July’s Bon Appétit. With cherry tomatoes and fresh herbs, it’s hard to go wrong.
This simple dinner looks incredibly stunning and tastes even better. The tomatoes, oregano and butter create a luscious pan sauce that is hard to resist. Eric and I enjoyed it so much that we even put some on top of the garlic rice pilaf we served with this. The chicken, even without the sauce, was incredibly flavorful, thanks to a technique we picked up from the insanely smart people at America’s Test Kitchen. Instead of just searing the chicken as the recipe called for, we coated it in a small amount of flour. Not only does the flour help create a wonderfully crisp crust, it also helps keep moisture inside, creating a chicken breast that’s nicely browned outside and perfectly juicy inside. I have reflected our changes below. If you’re looking for a way to dress up weeknight chicken, this is a great way to do so.