When the refrigerator starts to fill with cherry tomatoes, I make this dish. This sauce is a great way to use some up some of those little beauties. I had lots of little yellow pear tomatoes and some purple-green cherry tomatoes. They made the sauce taste terrific, although I was disappointed with the dull color the sauce took on. If you make this with red tomatoes, your sauce will look much prettier. (Not that it matters.) You could make this along side anything you'd like - rice, pasta, potatoes - although I don't think it makes nearly enough of a sauce to actually coat pasta. My personal favorite is polenta. It goes really well with the sauce. So that is my recommendation. I am sure you will truly enjoy this with whatever side dish you choose.
Chicken with Tomato Herb Pan Sauce
recipe adapted from Annie Eats
6 thin boneless, skinless chicken breasts cutlets
2 Tbsp softened unsalted butter
1 1/2 tsp chopped fresh oregano
1/2 tsp paprika
1 clove garlic, minced
2 tsp olive oil
2 cups cherry tomatoes (or any type of tiny tomato)
1/3 cup low sodium chicken broth
salt and pepper
Combine the butter, oregano, paprika, and garlic in a small bowl. Heat half of this butter mixture with the olive oil in a large pan over medium heat. Season the chicken cutlets with salt and pepper add to the pan. I needed to do this in batches. Cook the chicken breasts 3-4 minutes per side or until they are fully cooked and put on a plate tented with foil to keep warm until the sauce is done. Once the chicken is removed from the pan, add the cherry tomatoes and let them blister up a bit for a minute or so. Then add the chicken broth and scrape up all the browned bits from the pan. Continue cooking the tomatoes for about 5 minutes until you are able to press them with the back of a spoon so that they burst open and create your sauce. Add the remaining butter mixture and combine. Then return your chicken to the pan with any juices. Enjoy!