This was originally a Blue Apron recipe that hubby and I also dissected and rebuilt to out liking. I should have taken a picture of my plate with the sauce over the chicken and polenta, it looked so pretty. Hubby likes his sauce on the side.
PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS
Start the sauce first. While it’s cooking start the green beans. Then start the chicken.
SAUCE
1 tablespoon butter
1/2 pound cherry tomatoes, halved
1 garlic glove, minced
Juice of 1 lime
1 tomatillo, diced
2 tablespoons golden vinegar
Fresh ground salt and pepper to taste
- Several hours before dinner toss the tomatoes, tomatillo and lime juice together. Let sit at room temperature.
- Bring skillet to a medium high heat.
- Add butter to melt.
- When sizzling, add garlic and tomatoes simmering until soft, about 10 minutes.
- Gently smash tomatoes.
- Add vinegar, stirring to blend.
- Season to taste.
- Turn to low and cover.
VEGGIES
1/2 pound fresh green beans
1 small garlic, thinly sliced
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1-2 tablespoons golden vinegar
- Bring skillet to a medium high heat.
- Add butter to melt.
- When sizzling add onions and green beans simmering until soft, about 10 minutes.
- Add garlic and red pepper flakes
- Add vinegar, stirring to blend.
- Season to taste.
- Turn to low and cover.
CHICKEN
2 boneless, skinless chicken breasts
1 1/2 tablespoons butter or GHEE
Wondra
Fresh ground salt and pepper to taste
- Bring skillet to a medium high heat.
- Add butter to melt.
- When sizzling add chicken and sear 3-4 minutes per side until cooked through and golden.