20 minute Chicken in Roasted Tomato Brown Ale Herb Sauce

This recipe caught our eye because it’s a main dish that’s ready FAST! And it has a favorite ingredient in it – brown ale! We’re always looking for quick meal recipes, so if you got ’em, share ’em! That’s what that comment section is for!

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Yield: 4 servings

Ingredients:

• 3 tbs olive oil (divided)
• ¼ cup chopped shallots
• 1 lbs cherry tomatoes
• 2 clove garlic, minced
• 3 tbs tomato paste
• 2/3 cup brown ale
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh oregano
• 2 tsp chopped fresh basil
• 1 tbs balsamic vinegar
• ½ tsp salt (plus additional for chicken)
• ½ tsp pepper (plus additional for chicken)
• 1 lbs boneless, skinless chicken (breast of thighs)
• ½ tsp garlic powder
• Rice or pasta for serving

Instructions:

• Preheat the oven to 425.
• In a cast iron skillet heat 2 tablespoon olive oil. Add the shallots and tomatoes, cook until they start to brown, about 5
  minutes. Stir in the garlic, then the tomato paste, brown ale, rosemary, oregano, basil, salt and pepper.
• Transfer to the oven, cooking until the tomatoes have broken down, about 15 minutes. Remove from the oven, stir in
  the balsamic vinegar. While the tomatoes cook, make the chicken.
• Season chicken on all sides with salt, pepper and garlic powder. Heat remaining 1 tablespoon olive oil in a skillet over
  medium high heat. Add the chicken, cook on each side until browned and cooked through.
• Remove from skillet, slice. Plate chicken with tomato sauce for serving. Serve over rice or pasta if desired.

Notes:

If using chicken breast, filet the chicken pieces to make them thinner. Cut lengthwise so that no piece of chicken is thicker than ½ inch.

Thanks to The Beeroness for this recipe.