Pan Seared Chicken with Roasted Tomato Sauce

Total Time:
35 min
15 min
20 min

4 servings

  • 6 plum tomatoes
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 1 bone-in, split chicken breast (1 1/2 to 2 pounds)
  • 1/2 cup chicken broth
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons unsalted butter, cut into pieces
  • Round 2 Recipe: French Stew:
  • 2 teaspoons canola oil
  • 2 sausage links, any kind, cut into 1/2-inch-thick rounds
  • 4 roasted tomato halves, from Pan Seared Chicken with Roasted Tomato Sauce
  • 1 1/2 cups beans with bacon, from Beans and Bacon Macaroni, recipe follows
  • 1/2 cup chicken broth
  • 1 tablespoon unsalted butter
  • 1/4 cup breadcrumbs
  • Beans and Bacon Macaroni:
  • 8 ounces bacon
  • Kosher salt
  • 1 medium yellow onion, chopped
  • 2 tablespoons chopped garlic
  • 2 plum tomatoes, chopped
  • Two 15-ounce cans red beans, drained and rinsed
  • 1 tablespoon chopped fresh parsley
  • Freshly ground black pepper
  • Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.

  • Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.

  • While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.

  • In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.

  • Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.

Round 2 Recipe: French Stew:
  • In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.

  • Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.

  • To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.

Beans and Bacon Macaroni:
  • Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.

  • Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

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