As the More is More Mom®, I’m all about……more mouth watering family dinners! While I love to cook and experiment in the kitchen, keeping the menu fresh and interesting can pose some challenges, particularly with everyone’s ever changing busy schedules and picky palettes. It’s only natural that chicken is a total go to; sear it, roast it, bake it, grill it, smother it with barbeque sauce, everybody’s happy.
I have made my new favorite Pan Seared Chicken with Grape Tomatoes several times and it’s always a winner. It’s simple and flavorful. What’s not to like?
Pan Seared Chicken with Grape Tomatoes
4 boneless, skinless chicken breasts
4 cups grape tomatoes
2 Tbsp fresh chopped parsley
8 cloves of garlic
1 -2 tsp salt
1 stick of butter, softened
1 ½ Tbsp fresh oregano chopped
1 tsp paprika
Cracked black pepper
Make the butter earlier in the day or even the week. When it’s time to cook the chicken you’ll be finished in a snap!
Using a mortar and pestle, mash the garlic cloves with the salt until a nice paste forms
In a small bowl, combine;
Salt and pepper to taste
Refrigerate until ready to use
In a large skillet, melt half the herbed butter over medium heat
Sprinkle the chicken with salt and pepper
Place chicken breasts in skillet, covering while cooking for approximately 10 minutes
Flip over the chicken and cook for another 10 minutes, just to be sure the chicken is cooked through and no longer pink in the center
Remove chicken and place on a platter, tenting the chicken to keep it warm
In the nice pan juices, cook the tomatoes for about 5 minutes
Add the remaining herbed butter and continue to cook for about 1 more minute, crushing the tomatoes as you stir
Season with salt and pepper to taste
Smother chicken with tomato mixture and sprinkle with parsley
I paired our dinner with corn on the cob and mashed potatoes. It was perfect!
More family dinners, more simple recipes, more easy chicken, more mouth watering goodness……
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