I love cooking dishes that are incredibly easy, but look like they're a whole lotta work. You know. The kind of dish you wouldn't be embarrassed to serve at a dinner party, but is fast and simple enough to let you hang out and enjoy your guests. And a glass of wine or two. Not that I do that or anything.
Simple pan seared chicken, lightly seasoned and browned. Sweet plump cherry tomatoes, warm and bursting with flavor. And mushrooms because our family loves them. Just makes me wish summer would get here 100 times quicker. I can't even imagine how good this dish would be with fresh-from-the-farm tomatoes. Drool.
I served this with an amazing corn and basil polenta, but it would be equally delish nestled atop a pile of rice pilaf or creamy mashed taters. Mmmm, taters. I did double the amount of chicken the original recipe called for, but kept the tomato sauce as-is with the exception of the addition of the mushrooms. For some reason or another the men I live with just aren't down for a whole lot of tomatoes. They'll take a small scoop of 'em in this case, but not enough to demand that I double the sauce. So please, if you enjoy tomatoes, then feel free to double the sauce. I thought it was awesome.
Pan Seared Chicken with Tomato and Mushroom Sauce
2 Tbsp butter, softened
1 garlic clove, minced
1 1/2 tsp fresh oregano, chopped
1/2 tsp paprika
Salt and pepper
4 Tbsp flour
4 boneless, skinless chicken breasts
1 Tbsp olive oil
1 1/2 cups cherry tomatoes, quartered (I used a mix of yellow cherry tomatoes and red grape tomatoes. For less work you can leave them whole. I quartered them for my non-tomato fans.)
3/4 cup white or cremini (a.k.a. baby bella) mushrooms, sliced
1 Tbsp fresh parsley, chopped
In a small bowl, combine butter, garlic, oregano and paprika. Lightly season with salt and pepper and set aside.
Season both sides of the chicken breasts with salt and pepper. Toss chicken breasts in flour. Shake gently to remove excess.
In a large skillet, melt 1 tablespoon of the oregano butter with 4 teaspoons of oil over medium high heat. Add chicken and saute until browned on one side (about 4-6 minutes). Flip chicken and brown the other side. Remove chicken from skillet and cover with foil to keep warm.
In the same skillet, turn up heat to high and add tomatoes and mushrooms. Cook, stirring occasionally, until the tomatoes and mushrooms begin to brown (about 5 minutes). Add remaining butter and allow to melt. After a couple minutes, use a spoon to scrape up the browned bits from the bottom of the skillet. Remove from heat. Sprinkle with parsley. Serve a spoonful (or two) of the tomato mushroom sauce atop a chicken breast.
Source: Adapted from Cook Like A Champion
Simple pan seared chicken, lightly seasoned and browned. Sweet plump cherry tomatoes, warm and bursting with flavor. And mushrooms because our family loves them. Just makes me wish summer would get here 100 times quicker. I can't even imagine how good this dish would be with fresh-from-the-farm tomatoes. Drool.
I served this with an amazing corn and basil polenta, but it would be equally delish nestled atop a pile of rice pilaf or creamy mashed taters. Mmmm, taters. I did double the amount of chicken the original recipe called for, but kept the tomato sauce as-is with the exception of the addition of the mushrooms. For some reason or another the men I live with just aren't down for a whole lot of tomatoes. They'll take a small scoop of 'em in this case, but not enough to demand that I double the sauce. So please, if you enjoy tomatoes, then feel free to double the sauce. I thought it was awesome.
Pan Seared Chicken with Tomato and Mushroom Sauce
2 Tbsp butter, softened
1 garlic clove, minced
1 1/2 tsp fresh oregano, chopped
1/2 tsp paprika
Salt and pepper
4 Tbsp flour
4 boneless, skinless chicken breasts
1 Tbsp olive oil
1 1/2 cups cherry tomatoes, quartered (I used a mix of yellow cherry tomatoes and red grape tomatoes. For less work you can leave them whole. I quartered them for my non-tomato fans.)
3/4 cup white or cremini (a.k.a. baby bella) mushrooms, sliced
1 Tbsp fresh parsley, chopped
In a small bowl, combine butter, garlic, oregano and paprika. Lightly season with salt and pepper and set aside.
Season both sides of the chicken breasts with salt and pepper. Toss chicken breasts in flour. Shake gently to remove excess.
In a large skillet, melt 1 tablespoon of the oregano butter with 4 teaspoons of oil over medium high heat. Add chicken and saute until browned on one side (about 4-6 minutes). Flip chicken and brown the other side. Remove chicken from skillet and cover with foil to keep warm.
In the same skillet, turn up heat to high and add tomatoes and mushrooms. Cook, stirring occasionally, until the tomatoes and mushrooms begin to brown (about 5 minutes). Add remaining butter and allow to melt. After a couple minutes, use a spoon to scrape up the browned bits from the bottom of the skillet. Remove from heat. Sprinkle with parsley. Serve a spoonful (or two) of the tomato mushroom sauce atop a chicken breast.
Source: Adapted from Cook Like A Champion
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