June 18, 2017
Fresh Tomatoes, Dinner, Main Dish,
Poultry, Chicken, Fruit, Tomato, Vegetables, Garlic, North American, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Boneless Pieces, Spring more
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"This is out of the July 2017 Cooking Light Magazine."
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; sprinkling with parsley.
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This is such an easy, and very flavorful, chicken recipe. Dinner was done in no time and it was delicious. Plus, the presentation is beautiful with those halved cherry tomatoes and a sprinkling of parsley. I loved the garlicky butter addition. Thanks!