Chicken Tenders with Tomato-Herb Pan Sauce
and zucchini saute
The bright tomato-herb sauce that tops tonight's seared chicken has made this meal a community favorite for years. It can be adapted to use just about any fresh or dried herbs you have on hand, so feel free to mix it up!
Ingredients
- Zucchini - 16 oz , cubed
- Onions, medium and red - 1/2 , chopped
- Butter - 2 Tbsp
- Lemon juice - 2 tsp
- Tomatoes, cherry or grape - 2 cups , halved
- Garlic - 2 cloves , chopped
- Green onions - 1 stalk , chopped, green parts only
- Butter - 4 Tbsp
- Paprika - 1 1/2 tsp
- Italian seasoning - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Chicken breast tenders - 1 1/2 lbs (sub boneless, skinless chicken breasts, sliced)
Prep
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Tomatoes / Zucchini / Onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Make herb butter - Chop garlic and green parts of green onions (discard white parts or save them for another use). Heat butter (portion for the chicken) in the microwave until just starting to melt. Stir garlic, green parts of green onions, paprika, Italian seasoning, salt, and pepper into butter. (Can be done up to 3 days ahead)
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Chicken - If not pre-sliced into tenders, slice chicken into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
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Make
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Heat a large skillet over medium-high heat. Add butter (portion for the saute) and onions and saute until soft ~4 minutes. Add zucchini and saute until tender ~6 minutes. Remove from heat, fold in lemon juice, and season with some salt and pepper. Transfer zucchini to a serving bowl and cover to keep warm.
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Return the skillet to the heat. Add half the herb butter to the hot pan. Sear chicken on both sides until cooked through, 5 to 6 minutes total. Transfer chicken to a plate and return pan to heat.
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Increase heat to high and add add remaining herb butter and tomatoes to pan. Saute until tomatoes begin to blacken in spots ~4 minutes. Taste and season with some salt and pepper, if needed.
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Divide chicken among serving plates and top with tomato-herb pan sauce. Serve with zucchini saute on the side. Enjoy!
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