(The picture was also shamefully stolen from his blog)
I knew I was going to have to make something quick last night since we were heading to my son's school Christmas show, so I dug this recipe out a couple of nights ago for the small bit of night-before prep it requires. That prep is simply making a sweetly pungent tomato butter that tops a simple sauteed chicken breast. The dish itself was a fast cook, since all that's done is just pan sauteeing the chicken until done. The seasoned flour on the chicken makes for a nice thin yet crispy crust. The R.O.I. on that little prep was huge!
Chicken Breasts with Tomato Butter
4 Table spoons of butter at room temperature
1/4 teaspoon of finely minced garlic1 teaspoon of tomato paste1 teaspoon of chopped fresh parsley
1/4 cup of flourSalt and pepper
4 boneless, skinless thicken breasts(try not to get the monstrously large., hormone laden type - they're too thick to be pan sautéed.
2 Tablespoons of olive oil
Combine 3 Tablespoons of the butter with the garlic, tomato paste and parsley.
Scrape the mixture onto a piece of plastic wrap and use the wrap to help form the butter into a cylinder. Wrap the cylinder tightly and chill.
Combine flour, ½ tsp. salt and 1/4 tsp. pepper.Dredge the chicken in the flour mixture.
In a large frying pan, melt remaining 1 Tablespoon of butter in the olive oil over medium-high heat.Add the chicken and reduce the heat to medium.
Cook, turning once, until chicken is just done, about 10 minutes.Serve immediately, topping the hot chicken with slices of the butter.
Some variations to explore:
For the butter:
Use Shallots instead of garlic
Use sun-dried tomoato instead of tomato paste
Add chopped black olives to the butter
Substitute fresh basil for the parsley
For the chicken: (don't do too much here...the chicken should be kept simple)
Add some cayenne tot he dredging flour for a bit of extra kick
Try Penzey's Shallot Salt in the dredging flour instead of your usual salt
This recipe came from "First for Women" magazine, sometime in the early-mid1990's. I have several recipes from this magazine but I can't find a single one online. I'll post a few more as I make them.