Chicken Breasts with Brown Butter-Garlic Tomato Sauce


  • 2 (6-oz.) skinless, boneless chicken breasts
  • 3/8 teaspoon salt, divided
  • 3/8 teaspoon black pepper, divided
  • 1 T olive oil, divided
  •  1 T butter
  • 3 garlic cloves, sliced
  • 1 C halved grape tomatoes
  • 1.5 T fresh flat-leaf parsley leaves


1. Pound chicken to a 1/2-inch. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

2. Heat 1/2 tablespoon oil in a large skillet over medium-high. Add chicken; cook 4 to 5 minutes on each side or until done. Remove from pan; keep warm. Do not wipe pan clean.

3. Reduce heat to medium. Add remaining 1/2 tablespoon oil, remaining 1/8 teaspoon salt, remaining 1/8 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.

© Lisa Miner 2017