Ingredients
4chicken breasts filletsskinless and boneless
salt and pepperto season
½tspgarlic powder
1tbspbutterdivided
1tbspolive oildivided
2cupsgrape tomatoeshalved
¼cupfresh basilshredded
½tbspgarlicminced or 6 large cloves of garlic
Preparation
Lightly pound chicken breasts between 2 sheets of parchment paper until they are all the same thickness. Season with salt, pepper, and garlic powder.
Heat 2 teaspoons of oil and 2 teaspoons of butter in a skillet or pan over medium-high heat.
Fry breasts on both sides until golden browned and completely cooked through for about 5 to 6 minutes per side, depending on the thickness of your fillets.
Once cooked, transfer to a plate and tent with foil to keep warm.
Heat remaining butter and oil in the pan. Fry garlic until fragrant for about one minute.
Add the tomatoes and cook for two minutes, or until they just begin to soften. Turn off the heat and stir through basil.
Season with any extra salt and pepper, if needed. Add the chicken back into the pan, and spoon the pan juices and tomato or garlic mixture all over the chicken.
Perfect to serve with a salad, garlic bread, rice, or pasta.
Serve with balsamic glaze for extra flavour.
