Browned butter is the quick cook's best-kept secret: It takes less than 2 minutes to caramelize the milk solids in butter for a fragrant, nutty note in any dish.

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Credit: VIctor Protasio

Recipe Summary test

Serves 4 (serving size: 1 chicken breast and about 1/3 cup tomato mixture)


Ingredient Checklist


Instructions Checklist
  • Place chicken breasts on a cutting board; pound to a 1/2-inch-thickness using a meat mallet or small, heavy skillet (all four breasts should fit in one large skillet). Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

  • Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Remove from pan; keep warm. Do not wipe pan clean.

  • Reduce heat to medium. Add remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and garlic to drippings in pan; cook 2 minutes or until butter just begins to brown, stirring frequently. Stir in tomatoes; cook 2 minutes or until tomatoes are wilted. Spoon tomato mixture over chicken; sprinkle with parsley.

Nutrition Facts

341 calories; fat 17.3g; saturated fat 5.6g; mono fat 8.1g; poly fat 1.6g; protein 39g; carbohydrates 5g; fiber 1g; cholesterol 139mg; iron 1mg; sodium 443mg; calcium 36mg; sugars 4g.