PAN SEARED CHICKEN w/ HERB ROASTED TOMATO & SPINACH PAN SAUCE

I am obviously drawn to similar type recipes.  While going through my magazine recipe boxes I found 3 separate recipes for a similar style chicken.  One recipe was for Bon Appetit and two from unknown sources.  I picked through all the ingredients of all three recipes and chose the ingredients we like best to create my own recipe.

I also like to make the butter the day before so it becomes more flavorful.

PAN SEARED CHICKEN w/ HERB ROASTED TOMATO & SPINACH PAN SAUCE

4 boneless, skinless chicken breasts

4 tablespoons butter, softened

2 tablespoons red wine vinegar

1 teaspoon Worcestershire sauce

1/2 tablespoon sweet paprika

1/2 tablespoon dried tarragon

1/2 tablespoon dried marjoram

2 cloves garlic, minced

2 cups cherry tomatoes

2 cups fresh baby spinach

1 tablespoon flat leaf parsley, chopped

sea salt and pepper

1 tablespoon heavy cream

• In a small bowl whisk together the butter, Worcestershire sauce, garlic, marjoram, paprika and tarragon. Chill for at least an hour.
• Melt 1/2 of the herb butter in a large skillet.
• Season each chicken breast with salt and pepper.
• Add chicken to skillet and sear on each side until no longer pink inside (5-6 minutes per side).
• Transfer chicken to a platter and keep warm.
• Add vinegar to de-glaze pan.
• Add tomatoes to skillet and increase heat until tomatoes char and burst (5-6 minutes).  Crush tomatoes slightly to release juices.
• Add remaining butter to skillet.  
• When melted, add the spinach and saute until just done.
• Add heavy cream and stir until well blended.
• Serve over chicken pieces and noodles.