Chicken with Basil Tomato Butter Sauce

 

It's now tomato time in our garden.  We have some monster-sized tomatoes that are ripe so I needed a recipe to use up a bunch at once.  This was a really good one, basically just making a fast and easy buttery tomato sauce.  I would definitely make it again.

Chicken with Basil Tomato Butter Sauce

Serves 4

Ingredients:

1 lb boneless skinless chicken breasts or thighs, no more than 1" thick

salt and pepper

1/4 cup olive oil

5-6 roma tomatoes, diced (I used 3 large beefsteak tomatoes)

3 cloves garlic, minced

fresh oregano leaves, minced (about 1 teaspoon)

fresh thyme leaves (about 1/2 teaspoon)

1/4 cup butter

handful of fresh basil leaves, cut into ribbons

pasta or zucchini noodles

Directions:

Heat olive oil in large skillet.  Season the chicken with salt and pepper and add to the skillet.  Cook for several minutes on each side until browned and completely cooked.  Remove chicken to a plate temporarily.

Carefully add the diced tomatoes to the leftover oil in the skillet.  Stir in the garlic, oregano, and thyme.  Simmer for about 20 minutes until the tomatoes are cooked down to a chunky sauce.  Add the butter and stir until melted.   Add the chicken back into the skillet to soak in the sauce for a couple minutes to reheat.  Stir in the basil just before serving.   Serve over pasta.