Skillet chicken breasts with burst cherry tomato sauce from Cook's Country Magazine, Apr/May 2024 (page 25)

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Notes about this recipe

  • Kinhawaii on November 27, 2024

    Yum- I loved it with grape tomatoes & butter, but did adjust the herbs to my liking.

  • Wende on April 29, 2024

    This is really delicious, and very easy. To be able to give boneless, skinless chicken breasts this much flavor and incredible moistness is miraculous. The sauce could not have been easier, but I would suggest tasting it before adding the butter. Butter might have added silkiness, but I preferred the rustic texture and found that I neither needed the butter for taste nor texture. I could not find cherry tomatoes, but used Campari tomatoes and they worked well even though they did not burst as soon as smaller cherry tomatoes would have. I also threw in 2 extra anchovies because we love them, and held back a tad on salt because of that. I served it with the bread-for-sopping option, but I think this would also be excellent with soft polenta, which was not among the suggested options, as well. This recipe is good enough for company - a definite keeper

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