Chicken Breasts with Brown Butter and Garlic Tomato Sauce
Super easy chicken with tomatoes in an Italian style. Lots of garlic and brown butter on the go here.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 341 kcal
- 4 chicken breast skinless, boneless
- 3/4 teaspoon salt divided
- 3/4 teaspoon black pepper divided
- 2 tbsp olive oil divided
- 2 tbsp butter unsalted
- 6 garlic cloves, sliced
- 2 cups tomatoes halved grape
- 3 tbsp parsley leaves fresh, flat leaf
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 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.
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.