Chicken with Cherry Tomato Heavy Cream Sauce

Ingredients

2 chicken breasts, halved (you should end up with 4 thin pieces)

1/2-3/4 cup panko crumbs

salt, pepper to taste

2 tablespoons butter, room temperature

2-3 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 oz cherry tomatoes

3-4 tablespoons heavy cream

fresh parsley, chopped to garnish

Preparation

1. Season chicken with salt and pepper. Dip each piece into panko, patting the crumbs down so they stick well.

2. In a bowl combine butter, garlic oregano and paprika. Mix until smooth. Add salt and pepper to taste.

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. Add onion to the pan and cook until translucent, a few minutes. Remove.

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. Reduce heat to medium-low, add heavy cream to pan, stirring to incorporate tomatoes. Cook for 1-2 minutes more.

7. To serve slice chicken breasts, top with tomato cream sauce and fresh chopped parsley.