Monday, 2 June 2014

Chicken with Tomato Herb Pan Sauce

I found this recipe by chance, it is absolutely delicious! I wish I’d had a few more tomatoes and added some more oregano but it’s a great small dinner. If you were more hungry then it would be best to add some sweet potato chips or some more vegetables as it isn’t that much on the plate otherwise.


2 – 3 Chicken Breast

Salt and Pepper

180g Flour

2 tbsp Softened Butter

1 Crushed Garlic Clove

1 ½ tsp Oregano

½ tsp Paprika

2 tbsp Olive Oil

450g Cherry Tomatoes

80ml Chicken Stock

1 tbsp Parsley


Season both sides of the chicken breasts. Lightly dredge both sides of the chicken in the flour, shaking of the excess and set aside.


In a small bowl, combine the butter, garlic, oregano and paprika. Season with salt and pepper to taste.

In a large frying pan over medium-high heat, melt 1 tbsp of the oregano butter with the olive oil. Place the chicken breast in the pan and cook until golden brown on each side and cooked through, about 3 – 4 minutes per side. Transfer to a plate.



Increase the heat to high and add tomatoes. Cook, stirring occasionally, until tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture. Crush the tomatoes slightly to release the juices and continue stirring until the butter is melted. Add the stock to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended. Slice the chicken and top with the pan sauce. Sprinkle with parsley and serve.

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