Sunday, January 29, 2012

Chicken with Tomato Herb Pan Sauce

I am so completely infatuated with food blogs it is just ridiculous. Seems like everyday I find such fun new food blogs. Well just recently I found Being a new food blog myself--only one year old this January--I really appreciate blogs that are so down to earth and really show their love for food.

So I decided to try their Chicken with Tomato Herb Pan Sauce recipe. I had all of the ingredients on-hand (oregano and not the Italian seasoning) so why not give it a shot. This recipe came out delicious! So easy and beautiful once plated. I served it over a bed of fresh spinach. Thank you Table for Two! Enjoy.

Chicken with Tomato Herb Pan Sauce
Recipe by Table for Two
Serves 4

4 chicken tenderloins
1/2 cup flour
2 Tbsp. salted butter, softened
1 clove garlic, minced
1 1/2 tsp. oregano 
1/2 tsp. paprika
2 cups cherry tomatoes
1/3 cup chicken broth 
Fresh minced parsley for topping (optional)
4 cups fresh spinach (optional)


Season both sides of the chicken with salt and pepper.

Lightly dredge the chicken in flour and set aside.

In a small bowl, combine butter, garlic, Italian seasoning and paprika.

In a large skillet, on medium-high heat, melt 1 tbsp. of the seasoned butter with some olive oil.

Place the chicken in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.

Transfer to a plate and cover loosely with foil.

In the same skillet, increase the heat to high and add in the tomatoes. Cook the tomatoes, stirring occasionally, until the skins are charred and they begin to burst. It takes about 5 minutes.

Add the remaining seasoned butter to the pan, stirring to melt. Begin to crush the tomatoes slightly to release their juices.

Add in the chicken broth, scraping bits from the bottom of the pan. Cook for a minute or two longer until well blended.

Take a piece of chicken and put it on a serving plate. Top with the pan sauce and tomatoes. Sprinkle with parsley and serve with your side dishes.

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