Chicken Breasts With Brown Butter-Garlic Tomato Sauce
Recipe: #26276
June 18, 2017
Categories: Chicken, Tomato, Garlic, Gluten-Free, Low Carbohydrate, No Eggs, Fresh Tomatoes, Boneless Pieces, Chicken Dinner, more
"This is out of the July 2017 Cooking Light Magazine."
Ingredients
Nutritional
- Serving Size: 1 (267.4 g)
- Calories 413.5
- Total Fat - 18.8 g
- Saturated Fat - 6.3 g
- Cholesterol - 159.8 mg
- Sodium - 569 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 1.2 g
- Sugars - 2 g
- Protein - 53.9 g
- Calcium - 49 mg
- Iron - 2.3 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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; sprinkling with parsley.
Tips
No special items needed.