Chicken with Cherry Tomato Heavy Cream Sauce

Ingredients

• •2 chicken breasts
• •½ cup panko crumbs
• •salt
• •2 tablespoons butter
• •2 cloves garlic
• •½ teaspoon oregano
• •½ teaspoon paprika
• •2 tablespoons olive oil
• •½ onion
• •12 oz cherry tomatoes
• •3 tablespoons heavy cream
• •parsley
• •¼ teaspoon pepper

Method

Adapted from foodista.com

1. 1Season chicken with salt and pepper.
2. 2Dip each piece into panko, patting the crumbs down so they stick well.
3. 3In a bowl combine butter, garlic oregano and paprika.
4. 4Mix until smooth.
5. 5Add salt and pepper to taste.
6. 6Over medium-high heat add 1 tablespoon butter and 2 tablespoons olive oil.
7. 7Add chicken, in a single layer.
8. 8Cook until lightly browned on each side (3-5 minutes per side).
9. 9Cook the chicken until it is no longer pink in the center and registers 165F on an instant-read thermometer, 5 to 7 minutes more.
10. 10Remove chicken from skillet and loosely cover with aluminum foil.
11. 11Add onion to the pan.
12. 12Cook until translucent, a few minutes.
13. 13Remove.
14. 14Increase heat to high.
15. 15Add tomatoes.
16. 16Cook for 5 minutes, stirring occasionally, until tomatoes are slightly charred.
17. 17Add remaining butter.
18. 18Using a spoon lightly push down on the tomatoes to release the juices.
19. 19Reduce heat to medium-low.
20. 20Add heavy cream to pan, stirring to incorporate tomatoes.
21. 21Cook for 1-2 minutes more.
22. 22To serve slice chicken breasts, top with tomato cream sauce and fresh chopped parsley.