Simple Summer dinner with beautiful tomatoes from Central Market is perfect for a warm evening. Cooking is a joy to me, but the down side is there is too much good food to it, so I decided to veer away from America’s Test Kitchen and Paul Hollywood’s cooking as some light dishes might be good for the waistline. (or lack thereof) This one was very quick and easy and I loved the richness of the sauce. My granddaughter has not yet developed a taste for tomatoes, but when the tomatoes were removed, she ate the entire piece. Served with Parmesan Risotto ALA Diana, a summer salad with lettuce from our garden and tiny baby carrots and beets, as my granddaughter loves both.
- 4 (6-oz.) skinless, boneless chicken breasts
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 6 garlic cloves, sliced
- 2 cups halved grape tomatoes
- 3 tablespoons fresh flat-leaf parsley leaves
- calories 341
- fat 17.3 g
- satfat 5.6 g
- monofat 8.1 g
- polyfat 1.6 g
- protein 39 g
- carbohydrate 5 g
- fiber 1 g
- cholesterol 139 mg
- iron 1 mg
- sodium 443 mg
- calcium 36 mg
- sugars 4 g
- Est. Added Sugars 0 g
How to Make It
Place chicken breasts on a cutting board; pound to a 1/2-inch-thickness using a meat mallet or small, heavy skillet (all four breasts should fit in one large skillet). Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Remove from pan; keep warm. Do not wipe pan clean.
Reduce heat to medium. Add remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and garlic to drippings in pan; cook 2 minutes or until butter just begins to brown, stirring frequently. Stir in tomatoes; cook 2 minutes or until tomatoes are wilted. Spoon tomato mixture over chicken; sprinkle with parsley.
Hope you enjoy this yummy summer dinner. We sure did!