Skillet Chicken with Cherry Tomato Sauce

I have a love/hate relationship with tomato plants.  20 years ago when I first started my garden, I was so ambitious that I planted a least a half dozen different kinds of tomato plants.👩🏻‍🌾  I had heirloom tomatoes, cherry tomatoes, yellow plum, grape, sweet 100s and better boy varieties.  I watered and cared for those plants like they were my own children and they produced bushels of fresh tomatoes and that's when I found out that I'm the only person in my family who actually eats fresh tomatoes.😂🤷🏻‍♀️ In retrospect, I probably should have asked my family if they liked fresh tomatoes before I planted a garden full of them.😅  

I'd like to say that I shared all of those tomatoes with friends and neighbors but the truth is I passed them out to anyone who would take them.  Coercing innocent bystanders and literally anyone who happened to walk past my house that summer, into accepting a bag of tomatoes might actually be more accurate than "sharing".😂  

After my inaugural overly abundant tomato crop, I've downsized my tomato gardening.🍅  Every since then, I started planting a single tomato plant because I still really enjoyed the process of tomato farming even on a much smaller scale.  

I like tomatoes as much as the next girl but I still find have a hard time eating all of the tomatoes that my single plant can produce.  Every summer, I was leaving bags of fresh tomatoes on my neighbors porches like a reverse porch pirate.😅🏴‍☠️  So before I got written up by my HOA, I had to come up with creative ways to use up all of my tomatoes.  I started looking into fresh tomato pasta sauce and salsa recipes.  That's also when I came across this Skillet Chicken with Cherry Tomato Sauce recipe.  It's a simple and delicious way to use up my fresh tomatoes AND a sneaky way to trick my family into helping me eat all of these tomatoes. 🤣🍅 

Skillet Chicken with Cherry Tomato Sauce
Chicken
1 Tablespoon Herbs de Provence
1 teaspoon pepper
1 teaspoon salt
3-4 boneless, skinless chicken breasts
2 Tablespoons olive oil

Sauce
2 Tablespoons olive oil
3 garlic cloves, sliced thin
1 teaspoon anchovy paste
10 ounces cherry tomatoes
1/2 cup white wine
1 Tablespoon fresh oregano, chopped
1/2 teaspoon salt
1/4 cup crushed red pepper flakes
​2 Tablespoons butter

Pat chicken dry with paper towels and sprinkle with salt, pepper and herbs de Provence.  

Heat 2 T. oil in skillet and cook chicken on both sides until internal temperature is 160.  

Remove chicken from skillet.  Heat 2 T. oil in same pan and saute garlic and anchovy paste for 2 minutes. 

Add wine, tomatoes, oregano, salt and red pepper flakes. 

Cover and simmer 5 minutes. 

Press tomatoes with the back of a wooden spoon and simmer 5 minutes. 

​Remove from heat.  Stir in butter. 

Serve over (or beside) egg noodles.  

Ciao!

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