Wednesday, January 18, 2012

Chicken with Herbed Pan Sauce

I've been seeing this recipe on many blogs I follow lately, and I must say it was a little intriguing, but a was a little hesitant because I feel like I've made something like this before and I was really disappointed. I was meal planning the other day with the hubby and I just decided to go for it because I wasn't finding much else that was catching my eye. I found this specific recipe over at one of my fav blogs..Annie's eats I must say I'm very happy I decided to give it a whirl! It was sooo good. It even looked good! Maybe the last time I made this I just didn't have a great recipe for it. This one is a definite keeper!!! One of those dishes I can't wait to have again. Anyways, I will stop babbling and share this darn good chicken recipe!

Chicken with Herbed Pan Sauce
For the chicken:
2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Salt and pepper
¾ cup flour
For the Sauce:
2 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.) I don't like these too much, I know call me crazy! I used roma tomatoes instead
1/3 cup dry white wine or chicken broth
1 tbsp. minced fresh parsley

Season chicken with salt and pepper. Lightly coat chicken with flour and shake off any extra flour. Combine butter, garlic, oregano, and paprika in a small bowl. Add 1 tblsp of the butter/oregano mixture to a heated skillet. Cook chicken until cooked though and transfer to a plate, make sure to cover the chicken to try and keep it warm. Increase the heat to high and add the tomatoes. Cook until the tomatoes char and burst open if you are using grape or cherry tomatoes. If using cut roma tomatoes, just cook for a few minutes. Add in the rest of the butter mixture. Crush the tomatoes slightly to release their juices. Add wine or broth, scraping and deglazing the pan. Slice the chicken and serve with the pan sauce. Sprinkle with parsley and enjoy!




 Isn't it Beautiful? I promise one of these days I will get myself an amazing camera so I can take better pictures, until then just use your imagination! ;)

As seen on: Show and Tell
Healthy 2dayWednesdays
Works for me Wednesday
Look what I made
What's Cooking Wednesday
Your Whims Wednesday
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6 comments:

Susan-The Weekly Sweet Experiment said...

Yum! Always looking for a way to make chicken more interesting and this sounds easy too. Great job!

Jennifer @ Town and Country Living said...

Yummers, Bridget!!

Alyssa said...

This looks so good, I am your newest follower! Thanks for stopping by my blog!

ryobious said...

Thanks for visiting my site. I'm having a great time checking out yours as well. I'm your newest follower.

http://pinchofthisthatandtheother.blogspot.com/

Chris said...

Hi Bridget, This recipe looks absolutely delicious. I will have to try it soon. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
http://chelencarter-retiredandlovingit.blogspot.com/

Bridget said...

Thanks ladies!!!

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