- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breasts (about 2-3)
- Sea salt
- 1 clove garlic, thinly sliced
- 1 pint assorted cherry tomatoes (I used mostly orange)
- 1 teaspoon sugar
- 1/4 cup chicken stock
- 1 tablespoon fresh basil
- 1/4 pound fresh mozzarella
- In a large cast iron skillet, melt 1 tablespoon of butter over medium-high heat. Pat the chicken breasts dry with paper towels and season them generously on both sides with salt and paprika. Add the chicken to the pan and cook, lowering the heat to medium if your pan starts to smoke, until nicely browned on both sides and just pink in the middle, about 5 minutes per side. Remove to a plate and tent with foil.
- Add the remaining butter to the pan, along with the garlic and tomatoes. Cook until the tomatoes are beginning to burst, stirring occasionally and scraping up any brown bits of chicken from the bottom, about 5 minutes. Add the stock and sugar and using the back of your spoon, gently crush the tomatoes so they give up all their juices. Simmer the sauce for another 3 minutes until it’s thickened and the acidity has mellowed. Stir in the basil and taste for seasoning, adding more salt as necessary. Add the chicken back to the pan and simmer until it’s cooked through. Dot the top with the mozzarella. Remove from the heat, garnish with basil or Parmesan, and serve immediately, family style.