Chicken Breasts with Brown Butter-Garlic Tomato Sauce

by Susan on July 13, 2017


In my kitchen there can never be enough garlic. So when I come upon a recipe that actually CALLS for six cloves I’m a happy cook. Added bonus that this chicken dish is crazy easy to make, a perfect use for summer tomatoes and is naturally gluten, grain and dairy-free.

To serve this I tossed it with a little arugula; the brown butter and juice from the tomatoes was plenty to dress the greens and make it a complete meal. While I made this just for me and my husband, if I was cooking it for the whole family I like would have cooked up some rice or perhaps a little gluten-free pasta for them to have with it.

Chicken Breasts with Brown Butter-Garlic Tomato Sauce
adapted from Cooking Light

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

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 tbs. 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 tbs. oil, remaining 1/4 tsp. salt, remaining 1/4 tsp. 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.

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