- 2 tablespoons unsalted butter, at room temperature
- 1/2 tsp dried oregano
- 2 garlic cloves, minced
- 1/2 teaspoon sweet paprika
- Salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 2 cups cherry tomatoes (11-12 ounces)
- 1/4 cup white wine or chicken broth
In a small bowl, mix together the butter, garlic, dried oregano and paprika. Season to taste with salt and pepper and set aside.
Pat dry both sides of the chicken dry with a paper towel, and season with salt and pepper. Measure the flour onto a plate. Working with one breast at a time, press both sides into the flour. Shake gently to remove excess flour and repeat with remaining breast.
Melt 1 tablespoon of the oregano butter with the 2 teaspoons of oil in a large skillet set over high heat. Reduce to medium-high when the butter stops foaming. Add the chicken breasts in the skillet and sauté until browned on one side, about 4 minutes. Flip and continue cooking 3-4 minutes, or until cooked through. Transfer to a plate
Increase heat to high and add tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining butter. Crush tomatoes slightly to release their juices and continue stirring until butter has melted. Add wine or stock and using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits. Slice chicken and top with tomato sauce.
From Annies Eats