Chicken Breasts With Brown Butter-Garlic Tomato Sauce

4
Servings
8m
Prep Time
18m
Cook Time
26m
Ready In


"This is out of the July 2017 Cooking Light Magazine."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related