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Jerk Chicken with Tomato Garlic Butter

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Servings

Makes 2 servings

Ingredients

2 (3- to 4-ounce) thin sliced chicken breasts
1 tablespoon Chef Paul Prudhomme’s Magic Caribbean Jerk Seasoning, in all
1 tablespoon canola oil
2 tablespoons small diced onion
1 teaspoon minced garlic
6 cherry tomatoes, halved
1 tablespoon thinly sliced green onions
⅓ cup chicken stock
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon minced parsley
4 tablespoons unsalted butter, cut into cubes

How To Prepare

Season the breasts with 2 teaspoons of Magic Caribbean Jerk Seasoning. Heat a nonstick skillet over medium-high heat and add the oil. When the oil is hot, add the chicken. Sear the chicken on both sides, lower the heat and continue cooking until chicken is cooked through, flipping as necessary so it does not burn. Remove the chicken from the pan and reserve. Add the onions, garlic, tomatoes, and green onions to the pan. Cook until the onions start to brown, then add the stock, Worcestershire sauce, lemon juice, and remaining seasoning. Reduce by two-thirds, then remove from heat. Add the parsley and butter and swirl and toss the pan until the butter has melted into a sauce. Serve the breasts whole or cut into large pieces with sauce over the top.

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