I am a huge Bon Appetit loser. I read them cover to cover each month when they come in the mail. I get excited when I see it sitting in my mailbox and I am dying to begin my creepy Bon Appetit routine as soon as possible.
Here is what I do.
1. Read it cover to cover while shoving it in Bf’s face saying “Look! Look!”
2. Sit down at the table with a pen and some mini-sticky notes.
3. Select the recipes that I want to cook/favorites.
4. Go though and write the recipe name on the sticky note and place in descending order on the page with the recipe.
5. Store with other Bon Appetits and wait to cook out of it.
Its just a magazine, but I am addicted to the routine of picking out my favorite recipes and planning on cooking them.
Get a grip Natalie.
Well, this is one of the recipes that I “stickied” out of July’s Bon Appetit…. Chicken Breast with Herbed Tomato Pan Sauce. Good news, its a healthy yummy dish that has… tomatoes. That’s right. I told you yesterday about my tomato love and I am keeping with them for the week (and probably a little bit into next week).
Here are the cast of characters:
*tip for marjoram: I couldn’t find fresh marjoram, like the recipe calls for, so I mixed a tsp. or so of dried marjoram with fresh parsley to wake up the dried marjoram.
Start by mashing butter, marjoram, paprika, and garlic together in a small bowl.
Make sure that ingredients are well blended together.
Plop the butter mixture into a skillet over medium heat.
Let the butter melt completely.
Pepper and salt chicken breasts on both sides and add to the skillet.
After about 5 minutes, flip the chicken over to let it cook on the other side. By now, my kitchen was a flavorful scent of marjoram and butta. Yum yum. Remove chicken to plate and cover with tin foil.
Once chicken has cooked the whole way through, toss in tomatoes.
Cook tomatoes over high heat until they are beginning to darken in spots and burst. Be careful about the drippings in the bottom of the pan… mine tended to get darker and almost burn after a few.
The tomatoes will begin to burst over the heat and you can assist them by mashing them with your spoon.
I added about 1/2 a cup of chicken broth to the tomato mixture to make it more “saucy.” Its optional and I am sure its pretty good without the chicken broth, but with the broth, I was able to let the tomatoes cook for a little longer.
When the tomatoes are ready, dump them over the chicken.
Sprinkle chopped parsley over top of the chicken and tomatoes for a little color and flavor. I may have added a tab much, but whatevs… still good.
This was one of the best chicken dishes that I have ever made… and I make a lot of chicken. I love the mixture of fresh tomatoes and herbed butter. It was just what I needed to continue on in my week of cooking tomatoes.
I think I just drooled a little looking back on the pictures.
This is worth trying… Bon Appetit says so!
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 garlic clove, minced
- 1 1/2 teaspoons chopped fresh marjoram or oregano
- 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
- chicken broth optional
Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. (Add chicken broth if necessary) Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.For a printable version of this recipe click HERE!