- 4
- 5 mins
- 30 mins
Ingredients
- 2 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 2 garlic cloves, pressed
- 1 tablespoon roughly chopped fresh oregano
- 1 teaspoon sweet paprika (pimento de la vera dulce)
- Kosher salt
- Black pepper
- 4 boneless, skinless chicken breasts
- 2 cups mixed cherry tomatoes
- 2 tablespoons chopped fresh flat-leaf parsley
Preparation
Step 1
In a small bowl, mash the softened butter with the olive oil, garlic, oregano and paprika. Season lightly with salt and pepper.
Melt half of the butter mixture in a large skillet over medium heat. Season the chicken breasts generously with salt and pepper. Add the chicken breasts to the skillet and cook one side until browned. Flip the chicken and cook until the other side is browned and the chicken is no longer pink inside. Remove the chicken from the pan and keep it warm.
Turn the heat to high, then add the tomatoes to the skillet. The skin will begin to char. Once the tomatoes start to burst, mash them a bit with the back of a wooden spoon, scraping up any bits from the pan. Add the rest of the butter mixture to the pan and cook for about another minute. Season the sauce with salt and pepper.
Serve the chicken breasts topped with the pan sauce and garnished with parsley.
Quick Tips
1. If the chicken breasts you are using seem rather thick, pound them out slightly. This will allow them to cook more evenly and will distribute the flavor more effectively.
2. If you have some of the delicious sauce left over, consider tossing it with some pasta.