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Chicken Breasts with Brown Butter-Garlic Tomato Sauce

Photo: Victor Protasio
Yield

Serves 4 (serving size: 1 chicken breast and about 1/3 cup tomato mixture)

Browned butter is the quick cook’s best-kept secret: Less than two minutes in the pan caramelizes the milk solids in butter for a fragrant, nutty note in any dish. Try not to chop the tomatoes too finely; you want them somewhat chunky so they’ll break down in the sauce faster, but you also want them to retain some shape. If your chicken breasts are larger than 6 ounces (some can be as big as 12 ounces), halve the two breasts horizontally instead of pounding them thin. Serve over a bed of whole-wheat couscous, whole-grain polenta, or brown rice.

Ingredients

  • 4 (6-oz.) skinless, boneless chicken breasts
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 6 garlic cloves, sliced
  • 2 cups halved grape tomatoes
  • 3 tablespoons fresh flat-leaf parsley leaves

Nutrition Information

  • calories 341
  • fat 17.3 g
  • satfat 5.6 g
  • monofat 8.1 g
  • polyfat 1.6 g
  • protein 39 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 139 mg
  • iron 1 mg
  • sodium 443 mg
  • calcium 36 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  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.

  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.

  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; sprinkle with parsley.