PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS

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.

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