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Sautéed Chicken with Tomato Garlic Butter

4 tbsp olive oil, divided

4 Roma tomatoes, chopped

2 cloves minced garlic

4 boneless skinless chicken breasts

Salt and pepper

6 oz butter, softened

1 tablespoon lemon juice

1/2 tsp salt

1/4 tsp pepper

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1 lb pasta (linguine), cooked according to package directions

3 tablespoons olive oil

1 tablespoon parsley, chopped

Heat two tablespoons olive oil in sauté pan.

Sauté tomatoes and garlic, stirring occasionally. Cook for about four minutes, or until the tomatoes are warm and soft. Pour the tomato mixture into a bowl and allow to cool while you sauté the chicken.

Wipe out the sauté pan, and heat the remaining 2 tablespoons olive oil. Season the chicken with a bit of salt and pepper. Add the chicken to the pan and sauté for about two minutes on each side, or until done. Remove the chicken from the pan and cover lightly with foil.

Finish the sauce- add the butter, tomatoes, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper to the skillet. Cook, stirring occasionally, for about three minutes, or until the sauce begins to come together and all of the ingredients are blended. Remove from heat. Stir in herbs.

Toss the warm pasta with the 3 tablespoons olive oil and parsley.

To serve- divide the pasta among four plates. Top each pile of pasta with a chicken breast. Top each piece of chicken with some of the tomato sauce.

Mixed Greens with Lemon Vinaigrette

3 cups mixed greens, washed and dried

1 ½ tablespoons fresh lemon juice

Salt and pepper

1 teaspoon Dijon mustard

4 tablespoons extra virgin olive oil

In a small bowl, combine the lemon juice, Dijon mustard, and a dash each of salt and pepper. Stir in the olive oil. Drizzle dressing over greens.

© Josie Ross

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