Pan Seared Chicken with Basil Vinaigrette


Pan Seared Chicken with Basil Vinaigrette
Ingredients
- Basil Vinaigrette:
- 1 shallot roughly chopped
- 2 cups fresh basil leaves, stems removed
- 1 clove garlic
- pinch red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 6 tablespoons butter, divided
- 2 tablespoons extra virgin olive oil
- 2 cups cherry tomatoes
- 4 cloves garlic, smashed
- 3 tablespoons fresh lemon juice
- ¼ cup fresh basil, torn
Instructions
- Vinaigrette:
- Combine all the ingredients in a blender or food processor and blend until smooth. Season to taste. Set aside until ready to use.
- Chicken:
- Season the chicken with salt and pepper.
- In a large skillet, melt 4 tablespoons of butter and 2 tablespoons olive oil. When the oil shimmers, add the chicken and cook 3-4 minutes per side or until internal temperature reaches 165ºF.
- Add remaining butter, garlic, and tomatoes, quickly baste the chicken and tomatoes with the butter. Remove pan from heat. Squeeze in lemon juice.
- Garnish chicken with fresh basil leaves and serve with vinaigrette. Enjoy!