Made my Chicken Breast with Savory Tomato-Herb Pan Sauce tonight. Wanted to share with you a few changes to the original. Love the way recipes evolve – always changing things up.
Tonight I used a mixture of red and yellow cherry tomatoes. The yellow tomatoes didn’t stand out as well as I had hoped, but it was still pretty.
At the end of the sauce, I deglazed the pan with a few splashes of white wine. The wine did bring another layer of depth to the sauce. I’d say the wine is a keeper.
Happy cooking everyone!