Chicken With Cherry Tomato Heavy Cream Sauce

• 2 chicken breasts halved you should end up with 4 thin pieces
• 3/4 cup panko crumbs
• salt
• pepper
• 2 tablespoons butter room temperature
• 3 cloves garlic minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sweet paprika I used Hungarian paprika
• 2 tablespoons olive oil
• 1/2 onion chopped
• 12 ounces cherry tomatoes
• 4 tablespoons heavy cream
• fresh parsley chopped to garnish
• chicken
• chicken panko
• cream sauce
• cherry tomatoes

1. 1. Season chicken with salt and pepper. Dip each piece into panko, patting the crumbs down so they stick well.
2. 2. In a bowl combine butter, garlic oregano and paprika. Mix until smooth. Add salt and pepper to taste.
3. 3. Over medium-high heat add 1 tablespoon butter and 2 tablespoons olive oil. Add chicken, in a single layer and cook until lightly browned on each side (3-5 minutes per side). Remove chicken from skillet and loosely cover with aluminum foil.
4. 4. Add onion to the pan and cook until translucent, a few minutes. Remove.
5. 5. Increase heat to high and add tomatoes. Cook for 5 minutes, stirring occasionally, until tomatoes are slightly charred, add remaining butter, and then using a spoon lightly push down on the tomatoes to release the juices.
6. 6. Reduce heat to medium-low, add heavy cream to pan, stirring to incorporate tomatoes. Cook for 1-2 minutes more.
7. 7. To serve slice chicken breasts, top with tomato cream sauce and fresh chopped parsley.

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Taken from www.yummly.com/recipe/Chicken-with-Cherry-Tomato-Heavy-Cream-Sauce-1651021 (may not work)