Pan Fried Chicken Breast with Rustic Herb Tomato Sauce

I served this chicken and tomato sauce over a simple and fragrant cous cous.  If you don't have cous cous, rice, pasta or quinoa would be fantastic substitutes.

Serves 2 (maybe 3 or 4--depending on size of chicken breasts)

Pan-Fried Chicken Ingredients:
  • 2 marinated Chicken breast halves (recipe follows)
  • 1 tbsp. goat's butter (cow's butter is a fine substitute--or even olive oil)
  • 1 tsp. dried marjoram
  • 1 garlic clove- smashed and minced
  • 2 tbsp. chopped Italian parsley
Chicken Marinade:
  • 2 chicken breast halves (boneless and skinless)
  • 1/2 tbsp. olive oil
  • juice of 1/2 lemon
  • 2 tsp. dried tarragon
  • 2 garlic cloves- smashed and minced
  • salt- to taste
  • black pepper- to taste
Place chicken and other ingredients in a bowl or a zip-lock bag.  Mix everything together so the chicken is evenly coated.  Place in refrigerator for at least 30 minutes--up to 24 hours.


  • Heat butter, marjoram, garlic and parsley in a large skillet or fry-pan over medium-high heat until it starts to turn brown (keep stirring, you don't want the garlic to burn!). 
  • Let the chicken fry for about 4 minutes on each side--or until the center is no longer pink. 
  • When the chicken is done, remove it from the pan and onto a plate.  Cover with aluminum foil and set aside. 

Sauce Ingredients:
  • 1/2 tbsp. goat's butter (cow's butter is a fine substitute--or even olive oil)
  • about 1 1/2 c. grape tomatoes
  • 2 cloves garlic- smashed and minced
  • 2 tbsp. Italian parsley- chopped
  • 1 tsp. dried tarragon
  • 1/2 tsp. sweet smoked paprika
  • 1/2 c. chicken broth
  • 1 tsp. flour
  • sugar- to taste (I used 1/2 tsp.)
  • salt- to taste
  • black pepper- to taste
  • In the same pan used to cook the chicken, add the butter, tomatoes, garlic, parsley, tarragon and paprika.  Cook until the tomatoes begin to blister and burst--forming a sauce.  Once nearly all the tomatoes have burst, add the chicken broth and 1 tsp. flour.  Mash some of the tomatoes and stir everything together so it's well combined. 
  • Add sugar (if you feel the sauce is too acidic), salt and pepper.  Cook 2 minutes longer--adding additional chicken broth, if needed. 
  • Serve over (or under) the pan-fried chicken breasts.  Garnish with parsley...and enjoy!