Mmmmmm...this was one of those really great weeknight meals! We loved it and it was so so easy! I intended on making the polenta, but couldn't find what I needed at the store, so I bought a roll of premade polenta. My recipe below shows how I made it, but here is the link for the homemade if you wish!
Chicken w/ Tomato Herb Pan Sauce over Polenta
via Pink Parsley
yields 2 servings
2 tablespoons unsalted butter, at room temperature
1/2 tsp dried oregano
2 garlic cloves, minced
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 boneless, skinless chicken breasts
2 teaspoons olive oil
2 cups cherry tomatoes (11-12 ounces)
1 Tbs balsamic vinegar
2 Tbs chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1/2 one package of Trader Joes precooked polenta, sliced
In a small bowl, mix together the butter, garlic, dried oregano and paprika. Season to taste with salt and pepper and set aside.
Preheat oven to 200 degrees, or the lowest possible temperature. Pat dry both sides of the chicken dry with a paper towel, and season with salt and pepper. Measure the flour onto a plate. Working with one breast at a time, press both sides into the flour. Shake gently to remove excess flour and repeat with remaining breast.
Melt 1 tablespoon of the oregano butter with the 2 teaspoons of oil in a large skillet set over high heat. Reduce to medium-high when the butter stops foaming. Add the chicken breasts in the skillet and sauté until browned on one side, about 4 minutes. Flip and continue cooking 3-4 minutes, or until cooked through and reads 165-170 on an instant read thermometer. Transfer to a small pan or oven-safe plate and keep warm while preparing sauce.
In another skillet, heat about a teaspoon or two of olive oil. Add polenta and brown on both sides.
Increase heat to high in original skillet and add tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining butter and the balsamic vinegar. Crush tomatoes slightly to release their juices and continue stirring until butter has melted. Using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits. Stir in the fresh oregano, basil, and parsley. Remove chicken from oven and add any juices that may have accumulated. Top polenta with chicken then tomato sauce.