Chicken With Tomato Pan Herb Sauce

• 2 boneless chicken breasts, skinless, butterflied and halved (4 halves total)
• salt and pepper
• 34 cup flour
• 3 tablespoons unsalted butter, softened
• 1 garlic clove, minced
• 1 12 teaspoons fresh oregano, minced
• 12 teaspoon sweet paprika
• salt and pepper
• 2 teaspoons olive oil
• 2 cups cherry tomatoes (about 12 oz.) or 2 cups grape tomatoes (about 12 oz.)
• 12 cup dry white wine or 12 cup chicken broth
• 1 tablespoon minced fresh parsley

1. Season both sides of the chicken breasts with salt and pepper.
2. Lightly dredge both sides of the chicken in the flour, shaking off the excess.
3. Set aside.
4. In a small bowl, combine the butter, garlic, oregano, and paprika.
5. Season with salt and pepper to taste.
6. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.
7. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.
8. Transfer to a plate, cover loosely with foil, and set aside.
9. Increase the heat to high and add the tomatoes to the skillet.
10. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.
11. Add the remaining butter mixture to the pan.
12. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.
13. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.
14. Cook for a minute more until well blended.
15. Transfer the chicken to serving plates, and top with the pan sauce.
16. Sprinkle with parsley and serve.

chicken breasts, salt, flour, unsalted butter, garlic, fresh oregano, sweet paprika, salt, olive oil, cherry tomatoes, white wine, parsley

Taken from www.food.com/recipe/chicken-with-tomato-pan-herb-sauce-513717 (may not work)