Anyway, back to the tomatoes. I used most of them to make homemade tomato sauce, but when you combine the leftover two with the abundance of ripe tomatoes in my back yard, I needed something to do with them, and quickly. So, I came across this recipe and thought it would be a tasty way to use up those tomatoes. And it was. The sauce was practically jumping with the flavor of the roasted tomatoes and when combined with the hint of dijon mustard, it created the perfect amount of tang. When you add it to the chicken, it was one very delicious, very late-summery dinner.
Seared Chicken Breasts in Roasted Tomato Pan Sauce
Recipe from Food Network, adapted
Prep Time - 5 minutes
Cook Time - 25 min
- 4 medium tomatoes
- 2 TBSP canola oil
- Kosher salt and freshly ground black pepper
- 4 boneless skinless chicken breasts
- 1/2 cup chicken stock
- 1 TBSP dijon mustard
- 1 TBSP chopped fresh basil
- 3 TBSP salted butter, cut into pieces
- Preheat the oven to 425 degrees.
- Cut the tomatoes into quarters and place them onto a baking sheet. Drizzle with canola oil and then season with salt & pepper. Roast in the oven for 15 minutes, or until they're nice and soft.
- Meanwhile, preheat a large skillet to medium heat and add 1-2 TBSP canola oil. Season the chicken with salt & pepper on both sides. When the pan is heated, add the chicken to the pan and cook until brown on both sides and cooked through, probably about 3-5 minutes per side. When the chicken is done, remove from the pan and place on a plate. Tent with foil if you want.
- If you have a lot of excess oil in your pan, drain off most of it. Add the chicken stock to the pan to deglaze and scrape up any brown bits. Add the mustard to the pan and whisk together.
- Add the tomatoes and any juices from the baking sheet to the pan. Mash up the tomatoes with a potato masher. Add the basil and stir to combine.
- Once everything is combined, add the butter and stir it in.
- Return the chicken breasts to the pan and let cook for just a couple of minutes to get the flavors to meld a little.
- Serve the chicken with sauce on top.