Quick and great recipe for a chicken weeknight dinner. I doubled the recipe for 4 servings so we could have leftovers, and it was fine. You could really smell the paprika while the flavorful butter melts in the pan. The star here is the tomatoes, and the char plus the sweetness of them are marvelous.
- 2 tbsp unsalted butter, room temperature
- 1 garlic clove, minced
- 1 1/2 tsp chopped fresh marjoram or oregano [I used dried oregano, which I'm sure some will think is a sin, but it saved a little bit of money since I don't have either of the fresh herbs and didn't want to buy one.]
- 1/2 tsp sweet paprika
- Kosher salt and freshly ground black pepper
- 2 skinless, boneless chicken breasts
- 2 cups mixed cherry tomatoes
- 1 tbsp chopped fresh flat-leaf parsley
- Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season with salt and pepper.
- Melt 1 tbsp of the mixed butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
- Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, 5 minutes. Add remaining mixed butter to skillet. Crush tomatoes slightly to release juices; stir 1 min. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.