The Chef Said No Pasta

Roast the Tomatoes

Heat the oven to 400°F.

Cut the tomatoes in half through the equator. Place them cut-side up in a lightly oiled baking dish.

Mix the olive oil with the garlic and herbs. Spoon a little over each tomato half and season with salt and pepper.

Roast for 30 to 40 minutes, until the tomatoes have softened and browned slightly around the edges but still hold their shape.

Keep warm.

Roast the Potatoes

Cut the potatoes into generous, roughly equal pieces. Small potatoes can simply be halved.

Place them in a saucepan, cover with cold salted water and bring to a boil. Simmer for 6 to 8 minutes. They should begin to soften around the outside but remain firm in the center.

Drain well and let them steam dry for several minutes.

Transfer the potatoes to a roasting pan. Add the olive oil, melted butter, salt and pepper. Turn until evenly coated, then spread them apart so they roast rather than steam.

Roast at 400°F for 30 to 40 minutes, turning once, until golden and crisp at the edges.

Toss with a modest amount of chopped parsley just before serving. The potatoes should taste primarily of butter and potato, not parsley.

Prepare the Chicken

Place each chicken breast between two sheets of parchment paper or plastic wrap.

Pound gently to an even thickness of about ¼ inch. Cut each breast into two smaller, naturally irregular cutlets.

Season with salt and pepper. Dust very lightly with flour, then shake off the excess. The chicken should not be breaded or develop a floury coating.

Heat the butter and oil in a large skillet over medium-high heat.

Cook the chicken in batches for about 1½ to 2 minutes on each side, depending on thickness. It should be lightly browned and just cooked through.

Transfer the chicken to a warm plate. Do not overcook it; thin cutlets dry out quickly.

Make the Whisky Cream Sauce

Remove the skillet from the heat before adding the whisky.