Chicken Breasts with Tomato-Herb Pan Sauce

Ingredients
4 tablespoons butter, softened
4 cloves garlic, minced
1 ¹⁄₂ teaspoons fresh oregano, chopped, or ¹⁄₂ teaspoon dried
1 ¹⁄₂ teaspoons fresh marjoram, chopped, or ¹⁄₂ teaspoon dried
1 teaspoon sweet paprika
Salt and freshly ground black pepper
4 tablespoons all purpose flour
3-4 boneless, skinless chicken breasts, cut into cutlets
1 tablespoon olive oil
4 cups cherry tomatoes
¹⁄₂ cup white wine
2 tablespoon fresh parsley, chopped

Instructions
1. Mix together butter, garlic, oregano, marjoram, and paprika in small bowl.  Season with salt and pepper. 

2. Season chicken with salt and pepper.  Put flour in shallow container and dredge chicken breasts in flour. 

3. Melt 2 tablespoons butter and 1 tablespoon oil in large skillet over medium-high heat.  Place chicken in skillet and cook until browned on both sides, about 3 to 4 minutes per side.  Work in batches if necessary.  Transfer cooked chicken to plate. 

4. Increase heat to high and add tomatoes to skillet.  Cook, stirring occasionally, until they begin to char and burst, 5 to 10 minutes.  Add remaining butter and crush tomatoes with the back of a wooden spoon to release their juice.  Continue stirring until butter has melted.  Add wine and parsley then stir, scraping the bottom of the skillet to loosen any browned bits.  Return chicken and any accumulated juices to skillet.  Simmer 3 to 4 minutes, or until everything is heated through. 

Comments
This recipe is from Tide and Thyme.  I decided that it would be a great way to use up some of the last cherry tomatoes of summer and it was!  The tomato sauce was great and a perfect complement to the chicken.  The herbed butter in the recipe works very well and we all enjoyed this.  Leftovers were great too.  This recipe also has the bonus of being extremely simple.  The cherry tomatoes break down to form a fantastic and low-maintenance sauce. 

Shown here with Cheesy Baked Gnocchi.

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