Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 tablespoon lemon juice
- 1/4 cup extra-virgin olive oil
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until cooked through.
4. Remove the chicken from the skillet and set aside on a plate.
5. Add the minced garlic to the skillet and cook for 1 minute.
6. Add the cherry tomatoes to the skillet and cook for 2-3 minutes, or until they start to soften.
7. In a mixing bowl, combine the chopped basil, parsley, chives, lemon juice, and extra-virgin olive oil.
8. Add the tomato mixture to the mixing bowl and stir to combine.
9. Spoon the sauce over the chicken breasts and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 6g
- Protein: 32g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Cherry tomatoes can be substituted with diced Roma tomatoes.
Variations:
- Add capers to the sauce for a tangy flavor.
- Use different herbs in the sauce, such as thyme or oregano.
- Add sliced mushrooms to the skillet with the garlic for an extra layer of flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the chicken to ensure a good sear.
- Let the chicken rest for a few minutes before slicing to keep the juices inside.
Storage instructions:
- Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the chicken and sauce on a bed of rice or quinoa.
- Garnish with additional fresh herbs.
Garnishes:
- Fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking for an additional 1-2 minutes on each side.
Food safety advice:
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Sauce Vierge is a French sauce made with olive oil, lemon juice, and chopped herbs.
Flavor profiles:
- This dish is savory and herbaceous, with a tangy tomato sauce.
Serving suggestions:
- Serve the chicken and sauce hot, with a side of your choice.
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Region: French