Garlic-Butter Chicken with Tomatoes

Ingredients

2 tbsp (30 mL) garlic butter or 2 tbsp (30 mL) butter and 1 garlic clove, minced
2 sprigs fresh rosemary or thyme
4 skinless, boneless chicken breasts
generous pinches of salt and pepper
1/4 cup (50 mL) white wine
1/2 pint grape tomatoes

Directions

Melt garlic butter in a large frying pan over medium heat. If using regular butter, melt, then stir in minced garlic. Add rosemary and chicken. Sprinkle with salt and pepper. Cook, uncovered, until chicken is golden, 4 minutes per side.

Add wine. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in tomatoes. Cover and simmer, turning chicken occasionally, until springy when pressed, 6 to 8 more minutes. Place chicken and tomatoes on plates and spoon pan sauce over top. Great with rice or boiled new potatoes.

Adapted from Chatelaine

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s