Chicken with Cherry Tomato Pan Sauce on Fresh Corn and Basil Polenta from Closet Cooking

Pan seared chicken served under a tasty sauteed tomato sauce with hints of balsamic vinegar and a bunch of fresh herbs.


Servings: makes 2 servings


Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
  • 2 tablespoons unsalted butter, room temperature
  • 2 cloves garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 2 tablespoons flour
  • 2 chicken breasts, boneless and skinless
  • 2 teaspoons olive oil
  • 2 cups cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons basil, chopped
  • 1 teaspoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
Directions
  1. Mix the butter, garlic, oregano and paprika.
  2. Pat the chicken dry, season it with salt and pepper and dust it with the flour.
  3. Melt 1 tablespoon of the butter into the oil in a pan over medium-high heat.
  4. Add the chicken and sautee until the chicken is golden brown and cooked through, about 3-4 minutes per side and set aside.
  5. Add the tomatoes and cook while stirring until they start to char and burst open, about 5 minutes.
  6. Add the remaining butter and the balsamic vinegar.
  7. Crush the tomatoes and deglaze the pan using a wooden spoon.
  8. Remove from heat and stir in the basil, oregano and parsley.
  9. Slice the chicken, mix any juices into the tomato sauce and serve with the sauce spooned over the chicken.


Fresh Corn and Basil Polenta

Creamy smooth polenta with juicy corn kernels and fresh basil.


Servings: makes 2-4 servings


Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
  • 4 cups water or broth
  • 1/4 teaspoon salt
  • 1 cup polenta
  • 2 tablespoons butter or oil
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 3/4 cup corn, about 1 ear or corn
  • 2 tablespoons basil, chopped
Directions
  1. Bring the water and salt to a boil in a large sauce pan.
  2. Slowly whisk in the polenta.
  3. Reduce the heat to medium-low and simmer until tender, stirring occasionally.
  4. Remove from heat and mix in the butter, parmigiano reggiano, corn and basil.
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