Herbs are the ‘not so secret’ flavor ingredient in this dish. If you know my cooking, you know that I cook a lot with fresh herbs. Fresh is best because you will not get the same flavor if you use dried herbs. Right now in my little herb garden, I have an abundance of sage, basil, chives, rosemary and mint and 3 of my favorites are in this dish. You can add whatever herbs you’re growing or loving right now. Brown butter makes everything taste so good, savory and sweet dishes. Especially when sage is added. Remember my Brown Butter Mushroom Sage Risotto? One of my favorite comfort foods. A quick note regarding the butter. I always cook with unsalted butter so I can control how much salt is in the dish because everyone’s salt taste and tolerance is different. Now, I know that 8 tablespoons of butter sounds like a lot, but it is for 4 people and it does make up most of the sauce, and besides it’s really good! I like to use thin cut chicken breasts for this as they cook up nice and quickly. If you are using thicker ones, cook them longer, instructions are in the recipe. Just like last week with my Shrimp Bruschetta with Cherry Tomatoes, I’ll say it again, the cherry tomatoes right now are so colorful and sweet. And since they’re available mostly year round, there’s no reason not to make this anytime of the year. If you’ve made this Herbed Brown Butter Chicken with Tomatoes, please leave a comment or a question below.
