Florentine Butter Chicken with Burst Cherry Tomatoes, Basil & Mozzarella

This is a great midweek meal full of flavour. You could alternatively serve this with a lovely sourdough bread to mop up that delicious sauce!

Heat the oil and 2 tbsp of the butter in a frying pan over a high heat. Add the thyme, chilli flakes, tomatoes and season with sea salt and freshly ground black pepper. Cook for about 5-6 minutes, until the tomatoes begin to soften but are still holding their shape. Tip into a bowl.
Put the egg and flour separately into two shallow bowls. Dip the chicken first in egg, then in the seasoned flour. Heat 1 tbsp butter in the pan and when foaming. fry the chicken for 3-4 minutes on each side, basting the chicken in the browned butter.
Return the tomatoes to the pan with the remaining butter and garlic and cook for 1-2 minutes. Remove the chicken from the pan and serve to plates. Add the linguine to the pan to absorb the flavours for a minute or so.
Serve the linguine & tomatoes to your plates with the chicken, scatter with torn mozzarella and basil.

2-3 tbsp olive oil

4 tbsp butter

2 sprigs fresh thyme

Pinch of chilli flakes

½ pound cherry tomatoes

¼ cup plain flour, seasoned with salt & pepper

1 free range egg, beaten

4 skinless chicken breasts, flattened slightly with a rolling pin

2 cloves garlic, finely chopped

¼ lb buffalo mozzarella, torn

Handful basil leaves

10 oz freshly cooked linguine

sea salt and freshly ground black pepper

2-3 tbsp olive oil

4 tbsp butter

2 sprigs fresh thyme

Pinch of chilli flakes

250g cherry tomatoes

50g plain flour, seasoned with salt & pepper

1 free range egg, beaten

4 skinless chicken breasts, flattened slightly with a rolling pin

2 cloves garlic, finely chopped

125g ball buffalo mozzarella, torn

Handful basil leaves

300g freshly cooked linguine

sea salt and freshly ground black pepper

If you make this recipe, be sure to tag your photo #DonalSkehan

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