The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.
Author: Bon Appétit Test Kitchen
Author: Laura Gambrill
Author: Nava Atlas
Author: Elizabeth Karmel
Author: Liza Davies
Author: Rosemary M. Wyman
Author: Paula Keener-Chavis
The butter is also delicious over scallops. Serve the dish with steamed rice.
Author: Deborah Madison
Author: Larraine Perri
Author: John Stage
Author: Maria Helm Sinskey
Author: Anne Marie Gaspard
Author: Michael Chiarello
Author: John Jones
Author: Harumi Kurihara
Author: Mollie Katzen
Author: Sergio Remolina
Author: Tom Fitzmorris