Heat the tomato butter sauce over low heat for another 3-4 minutes until hot.ĭivide the tomato butter sauce between the two bowls. Pour in the butter mixture.īlend until smooth, then return to the skillet. Lift the tomatoes out of the skillet and place in a blender. Stir occasionally, until butter is melted. Add tomatoes and cook for 4-5 minutes, flipping tomatoes as needed.Īdd the butter, garlic, and red pepper flakes to the skillet. Wipe out the skillet.Īdd 2 teaspoons olive oil to the skillet. Remove chicken breasts from skillet and set aside. Chicken should be cooked to an internal temperature of 165 degrees F) (Note: cook times will vary based on size and thickness of chicken breast. Heat oil in a skillet and then cook chicken breast 7-8 minutes, then flip and cook an additional 6-7 minutes. Season each chicken breast with smoked paprika, salt, and pepper. Pat chicken breasts dry with paper towels and trim as needed. How to make the paprika chicken in a butter tomato sauce Highly recommend serving this with some crusty bread to dip in the tomato butter sauce.For very large chicken breasts, slice in half so the chicken will cook more quickly. Cook times on the chicken will vary based on how thick your chicken is. ![]() I also recommend serving alongside some peri peri rice, roasted asparagus, or even this air fryer pesto garlic bread. If not, you can also just use a spoon and eat any of the tomato butter sauce as a soup. The paprika chicken is so delicious on its own! But I do highly recommend serving with some crusty bread so you can mop up that delicious tomato sauce.
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