Chile-Rubbed Chicken Piccata with Garlic-Butter and rosemary

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the olive oil in a wide skillet over medium-high and griddle the chicken until deeply colored.
3. Add the aromatics with the fresh basil and cherry tomatoes; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.