Chicken with Tomato-Herb Pan Sauce and Polenta - The Gingered Whisk

Monday, September 12, 2011

Chicken with Tomato-Herb Pan Sauce and Polenta


Between my RSS feeder, my email account, magazines, tv shows, twitter, and recipes I get from family and friends, I have enough in my "To Eat" list to keep me busy for a while to come. Yet, most of that happens to be cupcakes and cookies and other sweet things. When it comes time to actually make a grocery list and cook dinner, I always end up doing a fair amount of internet research. Sure, I remake things often, but I like to try and make new things a few times a week.

This recipe looked utterly stunning when I first saw it. Simple yet elegant, you could make this for a movie and pj's lounge on the couch night or for having important guests over for dinner. The plating of this dish is gorgeous (I actually stepped back and audibly "wow"ed. It looks better than anything I have made for the Daring Kitchen!!) and it tastes....uh-maze-ing!

I won't lie when I tell you that I actually picked pieces off the highchair tray. Not that there were many left.



Chicken with Tomato Herb-Pan Sauce


by The Gingered Whisk
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients (4 servings)
  • 2 tbsp butter, room temperature
  • 1/2 tsp dried oregano
  • 2 garlic cloves, minced
  • 1/2 tsp sweet paprika
  • salt and pepper
  • 3 tbsp flour
  • 3 boneless skinless chicken breasts
  • 3 tsp olive oil
  • 2 cups cherry tomatoes (or 2-3 regular tomatoes)
  • 1 tbsp balsamic vinegar
  • 2 tbsp chopped fresh basil (or 1 1/2 tsp dried)
  • 1 tsp dried oregano
  • 1 tbsp fresh chopped parsley
  • Polenta (cooked according to package directions)
Instructions
In a small bowl, mix together the butter, garlic, oregano and paprika.
Season to taste with salt and pepper and set aside,
Preheat the oven to 200 degrees.
Pat dry both sides of your chicken breasts with a paper towel, season with salt and pepper, and dredge in flour.
Melt 1 tbsp of the herb butter with 2 tsp of the olive oil in a large skillet over medium-high heat.
Add the chicken breasts in the skillet and saute until browned on one side, about 4 minutes.
Flip and continue cooking until cooked through, about 4 minutes.
Transfer to a small pan or oven safe plate and place in the oven to keep warm.
Increase the heat to high and add the tomatoes to the skillet.
Cook, stirring occasionally, until the tomatoes begin to char a bit, about 5 minutes.
Add the remaining butter and the balsamic vinegar.
Crush tomatoes slightly to release their juices and continue stirring until the butter has melted.
Using a wooden spoon, scrape the bottom of the skillet to loosen and browned bits.
Stir in the remaining teaspoon of oregano, basil and parsley.
Remove chicken from oven and add any juices that may have accumulated in the chicken pan to the tomato pan.
Slice chicken, place on top of polenta (which you have already cooked), and top with tomato sauce.
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 (Pink Parsley)

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