We have cherry tomatoes coming out of our ears! Of course, they’re great in salads or just pop ’em in your mouth they’re so sweet. But I was looking for a main dish using cherry tomatoes and I found it with this recipe from Bon Appetit (of course!) I made very few adjustments, like using a few little yellow pear tomatoes with the red to add more color. I also deglazed the pan with a little splash (1-2 Tbls) of white wine after browning the chicken before adding the tomatoes. It was fantastic…the chicken was juicy and the sauce, surprisingly rich-tasting and jammy!!
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you’ve seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 garlic clove, minced
- 1 1/2 teaspoons chopped fresh oregano* or marjoram
- 1/2 teaspoon sweet paprika
- Kosher salt and freshly ground black pepper
- 2 skinless, boneless chicken breasts
- 2 cups mixed cherry tomatoes (11-12 ounces)
- 1 tablespoon chopped fresh flat-leaf parsley
*Don’t skimp with the fresh oregano…it really makes all the difference in this dish!